Parmesan chicken recipe
This Parmesan Crusted Chicken is crispy on the outside and tender on the inside. Dredge chicken in parmesan and breadcrumbs, then pan-fry or bake for a golden brown crust packed with flavor!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breast about 3 large breasts
- 0.5 cup plain breadcrumbs Italian or whole wheat work too
- 1 cup grated parmesan cheese
- 1 tablespoon garlic powder
- 0.5 teaspoon salt
- 1 large egg
- 3 tablespoons olive oil or butter
Instructions
Preparation Steps
- Begin by preparing the chicken breast. Slice each breast length-wise in half to create 6 chicken cutlets. Place the chicken on a cutting board and cover with plastic wrap. Using a meat tenderizer, pound the chicken to a 0.5-inch thickness. Set aside.
- In a large bowl, combine breadcrumbs, parmesan, garlic powder, and salt. Mix to combine. In a medium bowl, whisk the egg.
- Dip each chicken cutlet in the egg wash, letting the excess egg drip off. Then, dredge the chicken in the breadcrumb mixture on both sides, ensuring it is fully coated.
- Heat 0.5 tablespoon olive oil in a large nonstick frying pan over medium/low heat. When the olive oil is fragrant, add 1 to 2 chicken cutlets and cook for about 5 minutes per side or until golden brown. The internal temperature should reach 165°F.
- Wipe down the pan between batches to remove brown bits. Continue frying each cutlet in 0.5 tablespoon olive oil until all are cooked.
- Serve with fresh lemon juice and chopped parsley for garnish.
Notes
For a baked version, preheat oven to 400°F. Place coated cutlets on a baking sheet with a metal rack. Spray with olive oil and bake for 10 minutes, flip, spray again, and bake another 10 minutes or until 165°F internal temperature.