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Golden Crunch Panko Chicken with Zesty Lemon Drizzle is not just a meal; it's an experience that brings together the satisfying crunch of panko-coated chicken and the refreshing brightness of a lemon drizzle. This dish perfectly embodies the balance of flavors and textures that can elevate a simple weeknight dinner into something truly special. With its straightforward preparation and delightful taste, this recipe is sure to impress family and friends alike, making it an ideal choice for both casual gatherings and elegant dinners.

Crispy Panko Chicken with Lemon Sauce

Discover the delightful experience of Golden Crunch Panko Chicken with Zesty Lemon Drizzle. This recipe transforms simple chicken breasts into a gourmet dish with a satisfying crunch thanks to panko breadcrumbs. Enhanced with a tangy lemon drizzle, this dish balances flavors and textures effortlessly. Perfect for any occasion, it's easy to prepare and sure to impress family and friends alike. Elevate your weeknight dinners with this deliciously crispy delight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 ½ cups panko breadcrumbs

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

½ cup vegetable oil (for frying)

For the Lemon Sauce:

1/4 cup fresh lemon juice (about 2 lemons)

1/4 cup unsalted butter

2 tablespoons honey

1 teaspoon minced garlic

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Gently pound the chicken breasts to an even thickness (about ½ inch) for uniform cooking. Season both sides with salt and pepper.

    Set Up Coating Stations: In three separate shallow bowls, prepare the following:

      - Flour Bowl: Place the all-purpose flour in the first bowl.

        - Egg Mixture: In the second bowl, whisk together the eggs and Dijon mustard until smooth.

          - Panko Mixture: In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

            Coat the Chicken:

              - Dredge each chicken breast in the flour, shaking off excess.

                - Dip it into the egg mixture, ensuring it is well-coated.

                  - Finally, coat the chicken in the panko mixture, pressing lightly to adhere.

                    Fry the Chicken:

                      - In a large skillet, heat the vegetable oil over medium-high heat.

                        - Carefully add the coated chicken breasts (you may need to do this in batches), frying for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

                          - Transfer the cooked chicken to a paper towel-lined plate to drain off excess oil.

                            Prepare the Lemon Sauce:

                              - In a small saucepan over medium heat, melt the butter.

                                - Add the minced garlic and sauté for about 30 seconds, until fragrant.

                                  - Pour in the lemon juice and honey, stirring well.

                                    - Season with salt and pepper to taste. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.

                                      Serve:

                                        - Slice the crispy panko chicken and arrange it on a serving plate. Drizzle the zesty lemon sauce over the top and garnish with chopped fresh parsley.

                                          Enjoy: Serve with your choice of sides such as a fresh salad, steamed vegetables, or fluffy rice!

                                            Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4