Parmesan Crusted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Parmesan Crusted Chicken
Description
This recipe begins by butterflying and pounding chicken breasts to a uniform thinness, ensuring even cooking. A dry mix of flour, Italian seasoning, and garlic powder provides a mild herb and savory base for the coating. After dredging through egg, the chicken is pressed into a mixture of panko breadcrumbs and Parmesan cheese, which creates a crisp golden crust when pan-fried in olive oil.
The method focuses on achieving a golden crust and fully cooked chicken by controlling heat and cooking time. The optional lemon and parsley garnishes add brightness and freshness to balance the richness of the crust. The crust's texture contrasts with the tender chicken inside.
Serve the chicken with simple sides like salads or steamed vegetables. This straightforward technique highlights the crunchy, flavorful Parmesan-panko coating and juicy interior.
Ingredients
- 2 (10 oz each) chicken breast boneless skinless
- 1/2 cup (2.5 oz) all-purpose flour
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 2 large egg
- 1 cup (2.5 oz) panko bread crumbs
- 1/2 cup (1.5 oz) Parmesan Cheese finely shredded
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp olive oil
- lemon optional), for serving, wedges; fresh
- parsley optional), for serving, wedges; fresh
Instructions
- Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.
- In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
- In a second shallow dish whisk eggs together until blended.
- In a third shallow dish toss together panko and parmesan.
- Season chicken cutlets with salt and pepper on each side. Then working with one at a time dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.
- Transfer to panko mixture, coat both sides while pressing mixture in to coat well.
- Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
- Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it's browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
- Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.
- Serve warm with lemon wedges and garnished with parsley if desired.
User Reviews
Overall Rating
5
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