Panko Chicken With Lemon Cream Sauce

This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.

I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.

The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.

The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.

Panko Chicken Recipe Ingredients

This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:

• Boneless Skinless Chicken Breasts
• Panko Breadcrumbs
• Grated Parmesan
• Lemons
• All-Purpose Flour
• Egg
• Unsalted Butter
• Olive Oil
• Better Than Bouillon
• White Wine
• Heavy Cream

The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.

What is Panko?

Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.

How to Make Breaded Chicken and Lemon Cream Sauce

First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.

First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.

Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.

Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.

Now just fry up the chicken in a skill

Fabulous Ranch Green Beans Recipe [+Video]

This is a green beans recipe like you’ve never tasted before and it is FABULOUS! The green beans are creamy and full of that comforting ranch flavor that everyone loves all topped with a crunchy Panko topping. Boom! You’re going to love this vegetable side dish!

I’ve been spending some quality time with more and more teenagers lately, and I’ve never felt more old and out of touch. Haha! I find myself asking them to explain all the slang words they are using. I learned a new one the other day and I’m totally incorporating it into my everyday lingo because it’s used to describe really, really good food — now that is something I can relate to! The word is “bussin'”. I can confidently say that these green beans are totally bussin’! 

After I accidentally created our melt-in-your-mouth baked ranch chicken, I had the thought that swapping the chicken for green beans would be stellar! And then I thought, nobody ever cares about green bean recipes. My next thought was…I don’t care! I’m going to do it anyway! And I was 100% correct, creamy ranch green bean casserole is out of this world…aka bussin’! And you need to try it!

Ingredients for Ranch Green Bean Casserole

You only need a few ingredients to make this tasty side dish, and most of the items will already be things you have on hand. Here is what you will need:

• Green Beans – fresh, washed, trimmed and then blanched
• Shallot – part of the onion and garlic family but more subtle in flavor
• Salt and Pepper – adds flavor
• Butter – used in the base for the sauce and as a binder for the crunchy Panko topping  
• Flour – thickens the sauce
• Ranch Salad Dressing – Trust me on this, make it from the packet, following the directions. It will taste way better then if you just buy a bottle of ranch.
• Milk – combines with the ranch to create the sauce
• Panko Breadcrumbs – Japanese-style breadcrumbs that adds crunch to the top of this casserole

The measurements for each ingredient can be found in the recipe card at the end of the post. You can also save and/or print the recipe from there.

How to Blanch Green Beans

Blanching green beans takes just a few quick and easy steps. Fill a large pot of water and bring it to a boil over high heat. Add kosher salt to the water (about 1 tablespoon for every quart of water). When the water starts boiling, add the beans and let them cook for 2-3 minutes. 

Fill a large bowl with cold water and ice while the beans are cooking. When the beans have finished cooking, transfer the beans to the ice bath. Let them sit for a few minutes in the cold water. This helps the green beans maint

Prosciutto Chicken Milanese

Crunchy panko bread crumbs, creamy taleggio cheese, salty prosciutto, fresh arugula and juicy chicken breast…chicken milanese… It’s what’s for dinner!

Soooo we don’t watch TV. Like, ever. It was a decision long ago to have more productive and restful evenings instead of glued to a TV and it’s been life-changing. Until Cade was on a business trip and saw Bobby Flay’s new show. It’s been so much fun to catch an episode here or there and one day we saw a little ad for a reel he’d made about chicken milanese.

Well, I’ve been trying to sell Cade on Chicken Milanese for years but every time we’ve had it there’s been capers (Cade’s nightmare) involved. I could not wait to try this prosciutto and taleggio cheese version. I will confess, I’m making this up entirely on my own, but inspired by what he did so please don’t kill the messenger if you find his recipe and it’s different.

But more importantly!!! This is our new favorite chicken!!! It’s light and crunchy, with a perfectly juicy inside. Then there’s this beautifully mild and almost a hint of tang from the creamy, melt in your mouth cheese. All topped off with perfect balance (remember in my cookbook how I talk about salt, fat, acid, heat?) of peppery arugula and bright, acidic red wine vinaigrette. It is amazing!!!

What is Chicken Milanese?

Chicken Milanese is one of the best recipes to learn when you’re starting to cook as it’s a great base which you can later experiment with sauces, toppings etc. So what is chicken milanese?

Chicken Milanese is an Italian breaded chicken which is made by first butterflying the chicken so it’s nice and thin, then dipping it in a breadcrumb and seasoning mixture to created the best breading for breaded chicken.

What Do I Need to Make Chicken Milanese?

This easy chicken dinner looks super fancy but the ingredients are actually really simple. Here is what you will need:

• Chicken Breasts – see section below for how to butterfly a chicken breast
• Flour – just regular all purpose
• Kosher Salt – adds flavor to the breading
• Black Pepper – freshly ground
• Eggs – helps the Panko stick to the chicken
• Water – blends with the egg to create an egg wash to help the breading stick
• Panko Bread Crumbs – a Japanese bread crumb that is extra crunchy
• Canola Oil – used to fry the chicken
• Prosciutto – an Italian dry-cured ham that is uncooked and unsmoked and oh so delicious
• Baby Arugula – gives a bright peppery pop of flavor
• Taleggio Cheese – semi soft cheese with a creamy texture and mild/earthy flavor, see section below for possible substitutes

Red Wine Vinaigrette

• Dijon Mustard – rounds out the flavor of this dressing so perfectly
• Red Wine Vinegar – gives the dressing that signature acid and tang
• Lemon Juice – freshly squeezed is best of course!
• Olive Oil – the base of the dressing, a good quality olive oil will make all the difference
• Honey – adds a natural sweetness to the dressing