Easy Parmesan crusted chicken
User Reviews
4.7
Easy Parmesan crusted chicken
Description
Easy Parmesan crusted chicken begins by slicing chicken breasts horizontally to create thin cutlets, allowing for quick and even cooking. The breading process uses three steps: dredging in seasoned flour, dipping in beaten eggs, and coating with a mix of breadcrumbs, Parmesan cheese, and spices. This multi-layer breading ensures a crust that crisps when fried. The use of canola or neutral oil allows the chicken to fry evenly without overpowering flavors.
The resulting chicken has a golden, crispy exterior with a tender, juicy interior. The Parmesan and herb mix in the breadcrumbs contribute a savory, slightly nutty note, while paprika and garlic powder add a mild smoky and aromatic touch. This crusted chicken suits serving alongside vegetables, salads, or a light pasta for a balanced meal.
The recipe notes no particular storage guidance or substitutions, but repeating the egg and breadcrumb step can produce a thicker crust if desired. Using a seasoned flour and proper oil depth helps maintain a crisp coating during cooking.
Ingredients
- 4 chicken breast boneless skinless
For the breading
- 1 cup flour seasoned with ½ tsp salt and pepper
- 3 large egg beaten and seasoned with a pinch of salt
- 2 cups breadcrumbs (Panko, Italian or fresh)
- 1 cup Parmesan Cheese finely grated
- 2 tsp dried herb mix
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp salt
Instructions
- Place boneless skinless chicken breasts on a cutting board.
- Place your non-dominant hand on the chicken then carefully slice the chicken breast in half horizontally. This creates two even, thin chicken cutlets.
- Set the chicken aside while you prepare the breading.
- Set out three, deep and wide bowls (big enough to comfortably bread the chicken breasts).
- In the first one, place the flour then season with salt and pepper.
- Whisk the eggs into the second bowl and season with salt.
- In the last bowl, combine the bread crumbs (you can use fresh, Italian or Panko bread crumbs) and add the grated Parmesan cheese and seasonings.
- Coat the chicken cutlets first in the flour, then in the egg and finally in the seasoned breadcrumbs.
- To create a thicker breading, you can repeat the egg and breadcrumb step, but you might need to prepare more breadcrumbs if you plan on doing that.
- Preheat a large pan or skillet and add 1-2cm / ½-¾ inch of canola oil (or any neutral oil with a high-smoke point).
- Carefully add 2-3 crusted chicken breasts at a time and cook for 2-3 minutes a side until the chicken is golden brown and cooked through.
- Remove the chicken from the pan and allow to drain on paper towel before serving with lemon wedges and extra Parmesan (optional) and a sprinkling of fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 39g | 78% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 233mg | 78% |
| Sodium | 944mg | 39% |
| Potassium | 575mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 161mg | 16% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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