Parmesan Crusted Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 pieces
-
Calories
337 kcal
-
Course
Main Course
Parmesan Crusted Chicken
Description
Parmesan Crusted Chicken uses boneless skinless chicken breasts sliced horizontally, pounded to an even thinness. This ensures the chicken cooks quickly and evenly. The cutlets are seasoned then dredged in flour, dipped in an egg and milk wash, and coated in a mix of panko breadcrumbs, Parmesan cheese, and Italian seasoning. The mix creates a crispy, flavorful coating once cooked.
The chicken can be fried in hot oil until golden and cooked through, or alternatively air fried at 350°F with cooking spray for a lighter approach. The final crust is crunchy and the inside remains moist and tender. Lemon wedges served alongside provide a fresh acidity to balance the richness of the coating.
This chicken suits a variety of meals, from a quick weeknight dinner to a component in salads or sandwiches. Oven baking instructions for finishing or reheating give additional flexibility. Preheating tools and using cooking spray help achieve even coloring.
Notes include options for air frying and baking along with time and temperature guidance. Spraying the chicken before air frying or baking aids browning. The recipe also advises slicing chicken after cooking for easier serving.
Ingredients
- 2 chicken breast boneless skinless
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large egg
- 1 tablespoon milk
- 1 cup panko bread crumbs
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Italian seasoning
- vegetable oil for frying
- lemon for serving, wedges
Instructions
- Trim unwanted fat from the chicken. Cut each chicken breast horizontally to make two thin cutlets. Lay each cutlet on a countertop, sandwiched between two layers of plastic wrap. Pound each cutlet until it's between 1/4 and 1/2 inch thick. Season with salt, pepper, and garlic powder.
- Pour flour into a shallow dish. In a different dish, whisk together the eggs and milk. In a third dish, combine the panko bread crumbs, parmesan cheese, and Italian seasoning.
- Pour vegetable oil into a deep, large skillet until it's about 1-2 inches deep. Heat the oil to a temperature between 350 and 375 degrees Fahrenheit.
- While the oil heats, coat the chicken in flour, then dip it in the egg mixture, followed by the panko mixture. Ensure that all parts of the chicken are evenly coated.
- Place the breaded chicken into the hot oil. Fry for 2-3 minutes, working in batches if necessary to avoid overcrowding the pan. Flip the chicken and cook for an additional 2-4 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the outside is browned and crisp.
- Remove the chicken from the oil and let it rest for 5 minutes. Serve with a lemon wedge.
Notes
- For air frying, preheat to 350°F and spray chicken with nonstick cooking spray before cooking.
- Cook chicken in batches to avoid overcrowding and ensure even browning.
- After air frying, transfer chicken to a cutting board and slice for serving.
- Alternatively, bake coated chicken at 400°F for 20–25 minutes, spraying with oil beforehand.
- Check internal temperature reaches 165°F to confirm doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pieces
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 870mg | 36% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 134mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
