Chicken Parmesan with Steamed Vegetables and Lemon-Caper Butter Sauce

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Chicken Parmesan with Steamed Vegetables and Lemon-Caper Butter Sauce

Author Laura McIntosh

This Chicken Parmesan with Steamed Vegetables and Lemon-Caper Butter Sauce is a culinary masterpiece that balances the crispy goodness of breaded chicken with the refreshing flavors of steamed vegetables and the zesty tang of the sauce. It's a delightful dish that marries textures and tastes, making it perfect for a special dinner or any occasion when you're craving a hearty and delicious meal.

Ingredients

• 1 cup Italian-Style Breadcrumbs
• 1 cup Grated Parmesan Cheese
• 1 oz Lemon Zest
• 2 Eggs
• 4 large Chicken Breasts
• 4 oz Canola Oil
• 1 cup Baby Carrots
• 1 cup Broccoli Florets
• 1 cup Yellow Squash and/or Zucchini, sliced
• 4 oz Butter
• Juice of 1 Lemon
• 1 oz Capers
• Salt
• Pepper
• Olive Oil

Instructions

1. Begin by combining the breadcrumbs, grated Parmesan cheese, and lemon zest. Set this mixture aside.
2. In a separate bowl, whisk the eggs. Dredge each chicken breast in the breadcrumb mixture, then dip it in the beaten eggs. Return the chicken to the breadcrumb mixture once more and set them aside.
3. In a skillet, heat the canola oil to around 225°F. Place each coated chicken breast in the skillet and brown both sides. If needed, you can finish cooking the chicken in a 375°F oven or continue on the stovetop. Cover and cook for about 20 minutes until the chicken is fully cooked. To check if it's done, you can cut into one piece to ensure it's cooked through.
4. While the chicken is cooking, bring water to a boil and steam the baby carrots, broccoli florets, and sliced yellow squash/zucchini for about 5 to 10 minutes. Once steamed, toss the vegetables with a drizzle of olive oil, salt, and pepper.
5. For the sauce, melt some of the butter in a pan. Add the lemon juice and capers, and season the sauce to taste with salt and pepper.
6. When the chicken is cooked, remove it from the pan and place it in the center of each serving plate. Arrange the steamed vegetables around the chicken.
7. Drizzle the prepared lemon-caper butter sauce over the chicken.

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