Lemon-Crusted Chicken Breast
- ¼ Cup flour
- Cracked black pepper
- 1 egg
- 1 ½ Cup breadcrumbs
- Zest of 1 lemon
- 1 Tablespoon fresh thyme leaves, chopped
- ¼ Cup grated Parmigiano-Reggiano cheese
- 2 chicken breasts
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Mix the flour, salt, and pepper in a medium bowl and set it aside.
Whisk the egg in a separate medium bowl until lightly beaten and then set it aside as well.
Combine the breadcrumbs, lemon zest, thyme leaves, and grated cheese in a third medium bowl and set it aside.
Pound your chicken until it is a uniform thickness. Then, dredge the chicken in the flour, shaking off the excess. Dip the flour-coated chicken into the egg, shaking off any excess and then cover the chicken in the breadcrumb mixture. Try to cover the entire chicken breast in the breadcrumb mixture.
Bake the chicken 15-20 minutes in the oven, until a thermometer inserted into the center of the breast registers 165 degrees F.