Crispy Parmesan Crusted Chicken
User Reviews
4.8
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
4
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Calories
378 kcal
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Course
Main Course, Dinner
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Cuisine
gluten-free
Crispy Parmesan Crusted Chicken
Description
The Crispy Parmesan Crusted Chicken recipe uses chicken breast split into thin steaks, sometimes pounded flat to an even thickness. A mixture of egg, minced garlic, salt, and pepper acts as a binding wash before pressing the chicken into shredded Parmesan cheese, especially pressing extra on the cut flat side for a thicker crust. Cooking in a hot skillet with butter and olive oil without moving the pieces early encourages the cheese to brown and crisp well.
Maintaining a brief cook time of about 3 minutes per side results in a deep golden crust that contrasts with the moist interior of the chicken. The Parmesan used should be store-bought shredded, which melts and crisps best, unlike fine grated varieties. Garlic adds mild aroma and flavor without overpowering. The method focuses on producing a strong crust while preserving the chicken's tenderness.
This chicken is excellent served alongside fresh fennel slaw dressed with yogurt and lemon for contrast. It’s recommended not to bake this recipe, as moisture prevents crisp crust formation. The finished dish provides a rich, textured main course with a balance of cheesy crunch and juicy meat.
Parmesan cheese should be the thin strands found in stores for good adhesion, and the recipe works best with flat cuts of meat to maximize crust coverage. Leftover pieces of Parmesan adhering to the pan yield extra flavor if stirred into sides or sauces.
Ingredients
- 500 g / 1 lb chicken breast Note 1, 2 pieces
- 1 egg
- 1 garlic minced (optional, clove
- salt
- black pepper
- 125 g / 4 oz / 1 1/4 cups Parmesan Cheese Note 2, shredded
- 2 tbsp butter (or more oil)
- 1 tbsp olive oil
Instructions
- Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
- Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
- Place parmesan in a shallow bowl.
- Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
- Melt butter and heat oil in a large skillet over high heat.
- Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
- Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
- Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
- Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).
Notes
- Use store-bought shredded Parmesan for best crust texture; avoid finely grated or sandy types.
- Flatten chicken breasts evenly and press extra Parmesan on the flat cut side for a thicker, crispier crust.
- Cook without moving the chicken initially to let the crust adhere and brown properly.
- Serve with a fresh fennel slaw dressed with yogurt and lemon to balance the rich crust flavor.
- Do not bake the chicken as moisture prevents the Parmesan crust from crisping effectively.
- The recipe suits cuts with flat surfaces; thighs or tenderloins don’t develop the crust as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 164g | |
| Calories | 378cal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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