Best 5 Parmesan Chicken Fingers And Chicken Piccata Recipes

CREAMY LEMON PARMESAN CHICKEN PICCATA

Steps:

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
• Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

CHICKEN FINGER PICCATA

Steps:

• Pat the chicken dry. Sprinkle both sides with salt and pepper.
• Now it's time to make your dredging station. Get out 3 shallow bowls, pie plates or plates with deep sides. Put 1 cup flour in one bowl and add the zest of 1 lemon using a rasp grater. Whisk the egg with 1 tablespoon water in the second bowl. Put the panko breadcrumbs in the third bowl.
• Line a rimmed baking sheet with parchment paper. Working in an assembly line, place a chicken tender in the flour mixture and turn to coat both sides; tap off any excess. Place the tender in the egg wash and coat both sides. Finally, coat in the breadcrumbs and place on the prepared baking sheet. Repeat with the remaining tenders.
• Juice the zested lemon and 1 of the remaining lemons into a large liquid measuring cup. Slice the third lemon into quarters and set aside for garnish.
• Add the wine and chicken stock to the lemon juice. Pour the mixture into a large skillet over a medium-high heat and cook until reduced by half, about 10 minutes.
• Meanwhile, heat the olive oil in a second large skillet over medium heat. Add 1 tablespoon of the butter. As soon as the butter melts, add the chicken tenders and cook until lightly golden and cooked through, about 2 minutes per side. Place on a wire rack to drain off any excess oil andr butter and to keep the tenders nice and crispy.
• Wipe out the skillet. Melt 1 tablespoon butter over medium heat. As soon as the butter begins to bubble, add in the remaining 1 tablespoon flour. Whisk to combine and cook for 1 to 2 minutes. Pour into a small bowl and set aside.
• Finely chop the parsley and capers. Set aside.
• Once the liquid has reduced by half, add the flour and butter mixture and continue to cook until thickened, another 1 to 2 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter, the capers and 1 tablespoon chopped parsley. Adjust the seasonings with salt and pepper.
• To plate, stack the tenders on top of each other to create a small tent. Garnish with the lemon wedges and the remaining 1 tablespoon chopped parsley. Pour the sauce into a ramekin and serve with the tenders. Enjoy.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

PARMESAN-CRUSTED CHICKEN FINGERS

Steps:

• Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
• Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

PARMESAN CHICKEN FINGERS OR FILETS

Steps:

• Mix all dry ingredients together.
• Dip chicken in butter, then into dry mix.
• Bake on greased pan, uncovered, at 400º for 20 minutes.
• Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .