Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving
Ingredients: 6 chicken breasts; 1 cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 large eggs; 1 tablespoon milk; 1¼ cup bread crumbs; 1 teaspoon oregano; 1 teaspoon basil; ½ cup Parmesan Cheese; 2 tablespoon olive oil; 2 tablespoon unsalted butter; Vodka sauce

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings
6
Calories
495 kcal
Course
Main Course
Cuisine
Italian, American

Parmesan Crusted Chicken

Kaitlin Leblanc

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Parmesan Crusted Chicken is hands down one of our all-time dishes to make for guests or just for us when we're in the mood for a meal that is easy yet incredibly delicious. Serving it with homemade (easy) Italian vodka sauce puts it over the top!

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Ingredients

Servings

6 chicken breasts skinless, boneless, pounded to ¼-inch thick
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
3 large eggs
1 tablespoon milk or water
1¼ cup bread crumbs plain
1 teaspoon oregano dried
1 teaspoon basil dried
½ cup Parmesan Cheese grated
2 tablespoon olive oil
2 tablespoon unsalted butter plus more, if needed
Vodka sauce optional

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Instructions

After thinning the chicken breasts with a mallet or rolling pin, season them all over with salt and pepper.
Set up your dredging station: In a medium pan or plate, mix together the flour with 1 teaspoon salt and ½ teaspoon pepper. In a 2nd pan or medium bowl, mix together the lightly beaten eggs with the milk (or water). Finally, in another medium pan, or plate, mix together the bread crumbs and Parmesan cheese with the dried herbs.
One cutlet at a time, first, dredge the chicken in the flour until fully coated. Next, dip in the egg bath to coat, shaking off excess. Next, press into the bread crumbs until fully coated. Place on a plate or platter, and repeat with remaining cutlets.
Heat the oil in a large skillet over medium heat until shimmering. Add the butter and swirl until melted. Working in batches (don't overcrowd the pan), place the chicken cutlets into the pan. Cook until nicely browned on the bottom, about 3 to 4 minutes. Flip over and cook until the other side is also browned and the cutlet is fully cooked, another 3 to 4 minutes. Place on a plate lined with paper towels and continue cooking remaining cutlets, adding more butter if necessary.
Serve at once with vodka sauce, if desired.

Notes

Thin chicken breasts are recommended for this dish. To reach ¼-inch thickness, place the cutlets, one at a time, in a large freezer baggie and use the side of a mallet, or a rolling pin, and gently pound out the meat until you've reached the correct thickness.
For these cutlets, we prefer regular bread crumbs instead of Panko. But, if you prefer an extra crunchy cutlet, you could certainly use Panko. You could also double the breading process, but you'll most likely need to increase the breading ingredients.
The cutlets can be made up to a couple of hours before serving. Keep warm (or re-warm) in a low-temperature oven (200° to 250°).
The cooked cutlets will keep in the refrigerator for up to 1 week and can be frozen for up to 1 month.
To make the vodka sauce:
Heat 1 tbps oil in a skillet over medium heat.
Saute 1 cup of onion until soft, about 3 minutes.
Add 3 minced garlic cloves and cook for another 30 seconds.
Add 3 tablespoon fresh chopped basil and 1 tablespoon freshly parsley, and ¼ teaspoon red pepper flakes. Season with salt and pepper.
Stand back and add ¼ cup of vodka. Light with a long match (stand back!) and cook until flame subsides.
Add 2 cups of marinara, and simmer for 3 minutes.
Add ¼ cup of heavy cream, and then stir in ¼ cup of grated Parmesan cheese.
Can be made up to 1 day in advance.