Parmesan Chicken with Herb Lemon Sauce

An amazing chicken flavored with parmesan cheese and served with a delicious herb lemon sauce. This is a Sanjeev Kapoor exclusive recipe.

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Parmesan Chicken with Herb Lemon Sauce

Main Ingredients Parmesan cheese powder, Chicken breasts
Cuisine Fusion
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Parmesan Chicken with Herb Lemon Sauce

  • 1/4 cup Parmesan cheese powder
  • 2 Chicken breasts
  • Salt to taste
  • Crushed black peppercorns to taste
  • Dried red chilli flakes to sprinkle
  • 1 teaspoon Parsley leaves freshly chopped
  • 1/2 Lemon
  • Crust
  • 1 cup Panko breadcrumbs
  • 1 teaspoon Red chilli flakes
  • Crushed black peppercorns to taste
  • 1 tablespoon Parsley leaves freshly chopped
  • 2 Eggs
  • 1/2 cup Refined flour (maida)
  • Oil for shallow frying
  • Sauce
  • 2-3 fesh thyme sprigs
  • 1 1/2 tabl Lemon juice
  • 2 tablespoons Butter
  • 2 tablespoons Refined flour (maida)
  • 1 cup Milk
  • A pinch of dried red chilli flakes
  • Salt to taste
  • Micro greens for garnish
  • Italian lemon slices to serve


  1. Slice chicken in half to divide into two thin pieces and place on a parchment sheet and cover with another parchment sheet. Beat the pieces to flatten and cut them in half.
  2. Sprinkle salt, crushed black peppercorns, dried red chilli flakes and add parsley leaves and squeeze lemon on it and mix well. Set aside for 5-10 minutes.
  3. Take panko on a plate, add dried red chilli flakes, parmesan cheese powder, crushed black peppercorns and parsley leaves and mix well.
  4. Break in eggs in a shallow bowl, sprinkle salt and whisk using a fork. Set aside. Spread refined flour on a plate and set aside.
  5. Coat each chicken piece with refined flour, dip in the eggs and roll on the panko mixture.
  6. Heat sufficient oil in a non-stick pan, and shallow fry the chicken pieces till golden brown and crisp. Drain on an absorbent paper.
  7. For the sauce, heat butter in another non-stick pan, add refined flour and mix well. Cook for 30 seconds.
  8. Add milk and mix well. Cook till the mixture thickens. Remove the leaves of thyme sprigs and add into the pan.
  9. Add dried red chilli flakes, salt, and mix well. Cook till the mixture thickens. Switch off the heat and add lemon juice and mix well.
  10. Place the prepared chicken on a serving plate and drizzle the prepared sauce on top. Garnish with micro greens. Serve hot with lemon wedges.