Poulet parmigiana

Ingrédients

• Egg Wash
• 1 large Land O Lakes® Egg
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic salt
• Breading
• 1 cup Italian-seasoned panko bread crumbs
• 1/2 cup grated Parmesan cheese
• Chicken
• 2 (1 pound total) skinless boneless chicken breasts, cut in half horizontally, pounded to 1/4- to 1/2-inch thickness
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt divided
• 1/2 cup marinara sauce, warmed, plus additional for serving if desired
• 4 ounces (1 cup) Land O Lakes® Creamy Italian Blend Cheese Chunk shredded
• 2 tablespoons thinly sliced fresh basil

Préparation

1. 1

   Combine all egg wash ingredients in pie plate; whisk until blended. Combine all breading ingredients in another pie plate; mix well.

2. 2

   Pat chicken dry; season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat chicken breast halves, 1 at a time, in egg wash, then breading, pressing to stick.

3. 3

   Melt 3 tablespoons Butter with Olive Oil & Sea Salt in large nonstick skillet over medium heat. Working in batches, place 2 coated chicken breasts into hot pan. Cook 4-5 minutes on each side or until deep golden brown; set aside.

4. 4

   Wipe out pan; repeat with remaining 3 tablespoons butter spread and chicken breasts. Turn off heat; return all chicken to pan. Top each with 2 tablespoons warm marinara and 1/4 cup cheese. Cover pan to melt cheese. Garnish with basil just before serving. Serve with additional marinara sauce, if desired.