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Panko Crusted Lemon Chicken with Lemon Risotto

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Panko Crusted Lemon Chicken with Lemon Risotto BigOven - Save recipe or add to grocery list Yum
Course Main, Side
Servings
Ingredients
Lemon Risotto
Panko Crusted Lemon Chicken
Course Main, Side
Servings
Ingredients
Lemon Risotto
Panko Crusted Lemon Chicken
Instructions
Lemon Risotto
  1. Combine Broth, rice, onion and lemon juice in a medium saucepan. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes
  2. Stir peas into the risotto. Cover and cook for 3 more minutes
  3. Stir in the grated Parmesan cheese and serve topped with a sprinkling of the fined shredded lemon peel.
Panko Crusted Lemon Chicken
  1. Pound the chicken breast halves to slightly flatten them
  2. In one dish combine the Panko, Parmesan cheese, oregano and lemon peel In another lightly beat the eggs and milk
  3. Dip the chicken in the egg wash and then coat with the bread crumb mixture
  4. Heat the oil in a 12" frying pan over medium heat.
  5. Cook the Chicken 2-3 minutes per side
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One Response to Panko Crusted Lemon Chicken with Lemon Risotto

  • Juliana Wooley says:

    I saw your post for this on William Phillip Riddle’s Facebook wall and commented that it looked good. I promised you that I would try it, and let you know what we thought. We loved it! Even my pickiest of kids ate pretty much all of it. My husband said he could “easily eat too much of it”. This is one recipe we will be using often. Thanks!

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