Description
Parmesan Crusted Chicken is a crispy, golden, and savory delight that’s easy to prepare and perfect for any meal. The chicken is tender and juicy on the inside, while the exterior boasts a crispy, parmesan-infused coating that gives it an irresistible flavor and texture.
Ingredients
Chicken breasts (cut into four smaller cutlets for even cooking)
Garlic powder
Flour (for dredging the chicken)
Egg (for binding the breading to the chicken)
Panko breadcrumbs
Italian seasoning
Parmesan cheese (freshly grated is best)
Olive oil (for frying)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts lengthwise to create four smaller cutlets. Season each cutlet with salt, pepper, and garlic powder on both sides.
- Prepare the dredging station: set up three shallow bowls. In the first bowl, add flour. In the second bowl, beat an egg to create an egg wash. In the third bowl, combine panko breadcrumbs, Italian seasoning, and freshly grated parmesan cheese.
- Dredge each chicken cutlet in flour, ensuring it’s fully coated. Then dip it into the egg wash, followed by the breadcrumb mixture, pressing gently to make sure the breading sticks.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches and pan-fry until they are golden brown on both sides, about 3-4 minutes per side.
- Once browned, transfer all the cutlets to an oven-proof skillet and place them in the preheated oven. Bake for 5-7 minutes, or until the chicken is fully cooked through.
Notes
- Spicy Parmesan Crusted Chicken: Add a pinch of red pepper flakes to the breadcrumb mixture to give it a spicy kick.
- Herb-Infused Crust: Mix in fresh herbs like thyme, rosemary, or basil with the breadcrumbs for an extra layer of flavor.
- Cheesy Stuffed Parmesan Chicken: After dredging the chicken, stuff it with mozzarella cheese or your favorite cheese before baking for a melty, cheesy center.
- To store, let the chicken cool completely, then place it in an airtight container. It can be refrigerated for up to 3 days. For reheating, I recommend placing the chicken on a baking sheet and warming it in the oven at 350°F (175°C) for about 10 minutes, or until it’s heated through. This helps maintain the crispiness of the breading.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
- Prep Time: 10-15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fried and baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
