Parmesan Crusted Chicken combines crispy breadcrumbs and rich cheese for a delectable meal! The herbs and cheese create a savoury crust that is irresistible, making this dish a favourite for both weeknight dinners and special occasions.
Parmesan Crusted Chicken Recipe
Indulge in the crisp and cheesy goodness of Parmesan Crusted Chicken, a dish where tender chicken meets a golden parmesan crust. This recipe adds a delicious crunch to your meal, combining flavours of rich cheese and aromatic Italian seasoning. Expect a tender inside wrapped in a crispy, savoury outer layer that makes every bite satisfyingly textural and rich in flavour.
Ingredients
- 2 (10 oz each) boneless skinless chicken breasts
- 1/2 cup (2.5 oz) all-purpose flour
- 2 tsp Italian seasoning
- 1 1/2 tsp garlic powder
- 2 large eggs
- 1 cup (2.5 oz) panko bread crumbs
- 1/2 cup (1.5 oz) finely shredded parmesan cheese
- Salt and freshly ground black pepper
- 6 Tbsp olive oil
- Lemon wedges and fresh parsley (optional), for serving
Instructions
- Butterfly and split each chicken breast 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 the flour mixture, transfer to eggs 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 a 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 the 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 the skillet. Add remaining 2
- Tbsp oil to skillet and repeat the cooking process with the remaining two chicken breasts.
- Serve warm with lemon wedges and garnished with parsley if desired.
Serving Suggestions
- Breadsticks
- Pasta Primavera
- Roasted Broccoli
- Roasted Garlic Mashed Potatoes
- Spaghetti with Homemade Marinara Sauce
Tips and Tricks
- Ensure chicken breasts are halved and pounded to an even 1/4-inch thickness for even cooking.
- Panko breadcrumbs are recommended for a crispier texture.
- Use high-quality Parmigiano Reggiano and shred it finely yourself for better flavor and even coating.
- Use standard refined olive oil due to its higher smoke point, suitable for frying.
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