This might be the best weeknight chicken ever.
It’s fast and super flavorful. It’s like a combination between juicy pan seared chicken and naughty Greek Saganaki. Mmmmm flaming cheese. This is going to be my new go-to summer dish because it cooks up in about 7-8 minutes and you do not have to use the oven. Serve it with lemon wedges, a salad, and a glass of your favorite white wine.
PARMESAN CRUSTED CHICKEN CUTLETS
2 large chicken breasts, trimmed and sliced horizontally
2 tablespoons of flour
2 egg whites, beaten
1 tablespoon water
1 tablespoon spicy mustard
1 teaspoon hot sauce
1/2 cup grated parmesan
1/4 cup plain breadcrumbs
Pat chicken dry and season with S&P. Sprinkle evenly with flour on both sides. Whisk egg whites, water, mustard and hot sauce in one bowl. In another bowl, mix parm and breadcrumbs. Dredge each piece of seasoned chicken in the egg mixture and then into the parm mixture, pressing the cheese into a thick coating. Heat 1-2 tablespoons of olive oil on high for a few minutes, add chicken to the pan and turn the heat down to medium. Cook three minutes, being careful not to burn the chicken. Flip the chicken and continue cooking another 4-5 minutes or until cooked through.
Serves 4 Goonettes or 2 Goons. If there are any leftovers cutlets, they’re great the next day on a sando with some crisp lettuce and a little mayo.
Everyone ate the pie before I could take a picture. It's that good.
When I’m having friends over for dinner, I always feel like I’m always running around and end up throwing something together at the last minute that looks like a lame gooned-out afterthought. This pie can be in the oven in five minutes and uses ingredients that you always have on hand. I made this last night and one of the guests raved that it was the best dessert that he has eaten all year. The goons have spoken!
The original recipe came from www.food52.com where they blended the ingredients with an entire Meyer lemon – skin, seeds and all. I had a hard time getting my hands on a Meyer lemon, so I initially tried this recipe with a plain old organic lemon but it came out seriously bitter with chunks of pith. I tweaked the recipe to use a standard lemon (more juice, less rind), and it was sweet perfection. Tastes like a lemon bar pie. Serve it with a few sprigs of mint and vanilla ice cream, or try it with a shortbread cookie crust. My mom thought it would be nice with toasted coconut on top and coconut ice cream. Enjoy!
Oh My Lemon Pie
– 1 prepared pie crust
– 2 lemons, juiced
– 1 thick lemon slice
– 1 teaspoon lemon zest
– 1.5 cups of sugar
– 1-2 teaspoons vanilla extract
– 1-2 pinches of salt
– 1 stick of butter
– 4 eggs
Preheat oven to 350. Add all ingredients into a food processor and blend until smooth (about one minute). Pour into prepared pie crust and bake 40 minutes, or until lightly brown on top. That’s it!