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Crispy Panko Chicken with Zesty Lemon Sauce is a dish that beautifully marries the satisfying crunch of perfectly cooked chicken with the bright, tangy notes of a zesty lemon sauce. This recipe offers a delightful dining experience that appeals not only to the taste buds but also to the senses, making it a favorite among families and home cooks alike. The allure of this dish lies in its simplicity, allowing for a quick preparation while delivering a gourmet-quality meal that can impress even the most discerning palates.

Crispy Panko Chicken with Lemon Sauce

Experience the delightful combination of textures and flavors with Crispy Panko Chicken topped with a Zesty Lemon Sauce. This easy-to-make dish features juicy chicken breasts coated in crunchy panko breadcrumbs, perfectly complemented by a tangy lemon sauce that brightens every bite. Ideal for weeknight dinners or special occasions, this recipe offers a gourmet touch to your table, making cooking both simple and satisfying. Get ready to impress your family and friends!
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Ingredients
  

2 large chicken breasts, boneless and skinless

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Lemon Sauce:

1/4 cup fresh lemon juice

Zest of 1 lemon

1/2 cup chicken broth

2 tablespoons unsalted butter

1 tablespoon honey

1 teaspoon cornstarch mixed with 1 tablespoon water

Salt and pepper, to taste

Instructions
 

Prep the Chicken:

    Begin by slicing the chicken breasts horizontally to create thinner cutlets. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

      Dredging Stations:

        Set up a dredging station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.

          Coat the Chicken:

            First, dip each chicken cutlet into the flour, shaking off excess; then dip into the beaten eggs; finally, coat thoroughly in panko breadcrumbs, pressing gently to adhere.

              Fry the Chicken:

                In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, carefully add the chicken cutlets in batches, being sure not to overcrowd the pan. Cook for 4-5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

                  Make the Lemon Sauce:

                    In a small saucepan, combine lemon juice, lemon zest, chicken broth, butter, and honey. Bring to a gentle boil over medium heat.

                      Thicken the Sauce:

                        Stir in the cornstarch slurry (cornstarch mixed with water) and let it cook for an additional 1–2 minutes until the sauce thickens. Season with salt and pepper to taste.

                          Serve:

                            Place the crispy panko chicken on plates, drizzle with the lemon sauce, and garnish with fresh herbs if desired. Serve with sides like steamed vegetables or a light salad.

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings