Parmesan Crusted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Italian
Parmesan Crusted Chicken
Description
This recipe prepares chicken breasts pounded to an even thickness, seasoned with salt and pepper, then coated in flour, egg, and a breadcrumb mixture combined with grated Parmesan and dried Italian seasoning. The breaded chicken is pan-fried in olive oil until golden and cooked through, producing a crisp crust and tender meat inside.
The optional lemon garlic butter sauce is made by sautéing minced garlic in butter with lemon juice and zest, adding a fresh and tangy accent to the savory crust. Fresh chopped parsley can be sprinkled as garnish to add color and herbaceous notes.
This dish can be served as a main course alongside vegetables or pasta. The crunchy coating offers contrast to the moist chicken breast. The lemon garlic butter sauce provides a complementary balance between richness and brightness.
Tips include using gluten-free or regular flour and breadcrumbs depending on dietary needs, relying on a meat thermometer for doneness, and allowing the chicken to rest before slicing. Leftovers can be refrigerated for up to four days.
Ingredients
For the Chicken:
- 4 chicken breast boneless, skinless
- salt to taste, sea salt
- black pepper to taste
- 1 cup flour gluten free or regular
- 2 egg large
- 2 cups breadcrumbs gluten free or regular
- 1 cup Parmesan Cheese grated
- 2 tsp Italian seasoning dried
- olive oil for frying
For the Lemon Garlic Butter Sauce (Optional):
- 4 tbsp butter unsalted
- 4 garlic minced, cloves
- 1 tbsp lemon juice
- ½ tsp lemon zest
- parsley chopped, for garnish, fresh
- salt to taste, sea salt
- black pepper to taste
Instructions
- First, place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness (about ½ inch) using a meat mallet or a rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- In three separate shallow dishes, set up a breading station. Place the flour in one dish, whisk the eggs in another dish, and combine the breadcrumbs, grated Parmesan cheese, and dried Italian seasoning in the third dish.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip it into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.
- In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium-high heat.
- Carefully place the breaded chicken breasts in the hot oil. Cook for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of your chicken.
- Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.
- Then, make the sauce. In a small saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for about 1 to 2 minutes, or until fragrant but not browned.
- Stir in lemon juice and lemon zest, and season with salt and pepper to taste.
- Pour the lemon garlic butter sauce over the cooked parmesan crusted chicken.
- Finally, garnish with chopped fresh parsley.
Notes
- Use gluten-free flour and breadcrumbs if you require a gluten-free meal; regular versions work if not.
- Pound chicken breasts to an even thickness of about ½ inch for even cooking.
- Measure internal temperature with a meat thermometer to ensure doneness and food safety.
- Let the cooked chicken rest a few minutes before slicing to retain juices.
- Store leftovers in the refrigerator for up to four days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 206mg | 69% |
| Sodium | 998mg | 42% |
| Potassium | 666mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 368mg | 37% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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