For an extra crispy coating, consider using a combination of panko bread crumbs and finely grated Parmesan cheese for the breading mixture. Adjust the amount of cayenne pepper to your preference for heat. Fresh lemon zest can be added to the sauce for a more intense lemon flavor. Serve with a side of roasted vegetables or a simple green salad for a complete meal.
Breaded Chicken Limone
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS52
A delightful reimagining of a restaurant favorite, this Breaded Chicken Limone offers a symphony of flavors and textures. Crispy, golden-brown chicken cutlets are elevated with a vibrant lemon-butter sauce studded with tender Brussels sprouts and creamy navy beans. A comforting yet elegant dish, perfect for a weeknight indulgence or a sophisticated dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate100 g
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Cholesterol203 mg
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Fiber12 g
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Protein55 g
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Saturated Fat12 g
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Sodium1808 mg
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Sugar7 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepPrepare the breading station: In separate shallow dishes, place the flour (mixed with cayenne pepper), beaten eggs, and panko bread crumbs. Season each dish with salt and pepper. (5 minutes)
03
StepDredge each chicken breast in the flour mixture, then dip into the beaten eggs, and finally coat generously with panko bread crumbs. Ensure each cutlet is evenly coated. Place the breaded chicken onto a greased baking sheet. (10 minutes)
04
StepBake for 15 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165 degrees F (74 degrees C). (30 minutes)
05
StepWhile the chicken is baking, prepare the lemon-butter sauce: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and diced Brussels sprouts. Stir until the garlic is fragrant and the Brussels sprouts are slightly softened, about 2 minutes. (2 minutes)
06
StepStir in the remaining 2 tablespoons of flour and cook for 1 minute, creating a roux. (1 minute)
07
StepGradually whisk in the water, lemon juice, drained navy beans, and sugar. Stir continuously over medium heat until the sauce thickens to your desired consistency, about 8 minutes. Add additional water if the sauce becomes too thick. (10 minutes)
08
StepRemove the skillet from the heat and stir in the remaining 2 tablespoons of butter, 1/4 cup of grated Parmesan cheese, salt, and pepper to taste. (2 minutes)
09
StepTo serve: Place each crispy chicken cutlet onto a serving plate. Spoon a generous amount of the lemon-butter sauce over the chicken. Garnish with chopped fresh parsley and the remaining grated Parmesan cheese. Serve immediately.
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Dayne Pacocha
May 28, 2025The lemon-butter sauce is absolutely divine! I could eat it with a spoon!
May Reinger
May 17, 2025I added a pinch of red pepper flakes for extra heat. Delicious!
Ole Weber
Feb 17, 2025My Brussels sprouts were a bit bitter, so I added a teaspoon of honey to the sauce to balance the flavors. Worked perfectly!
Vernon Pouros
Feb 10, 2025I used almond flour to coat the chicken and it was gluten-free and delicious!
Enid Tromp
Feb 8, 2025A great weeknight meal. I'll definitely be making this again!
Daija Abbott
Jan 18, 2025Followed the recipe exactly and it came out perfectly. Thank you for sharing!
Jeanne Dach
Nov 18, 2024Next time, I'm going to try adding some capers to the sauce for a briny flavor.
Agnes Cruickshank
Nov 16, 2024This recipe is a lifesaver! Quick, easy, and my family loves it!