Description
Parmesan Crusted Chicken turns weeknight dinners into a crispy, cheesy celebration your whole family will devour. Crunchy breadcrumbs and salty Parmesan create a golden coating that makes boring chicken feel like a restaurant-worthy treat.
Ingredients
Scale
Proteins:
- 4 small boneless skinless chicken breasts
Dry Ingredients:
- ¼ cup flour
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ tablespoon salt
Wet and Finishing Ingredients:
- 2 large eggs
- ⅓ cup olive oil
- 4 portions lemon wedges
Instructions
- Tenderize the chicken breasts to a uniform ½-inch thickness using a meat mallet, ensuring even cooking and softness.
- Combine ¼ cup flour, 1 tablespoon Italian seasoning, and ½ tablespoon salt in a shallow dish, mixing thoroughly to distribute the seasonings evenly.
- Whisk 2 large eggs in a separate bowl until completely blended and smooth.
- Mix ½ cup Panko breadcrumbs and ½ cup finely shredded Parmesan cheese in another shallow dish, creating a crispy coating mixture.
- Dredge each chicken breast first in the seasoned flour, shaking off excess to create a light, even layer.
- Dip the floured chicken directly into the whisked eggs, allowing excess to drip back into the bowl.
- Roll the egg-coated chicken in the breadcrumb-Parmesan mixture, pressing gently to ensure a thick, even crust adheres to the entire surface.
- Heat ⅓ cup olive oil in a large skillet over medium-high heat (375°F) until the oil shimmers and looks slightly rippled.
- Carefully place the coated chicken into the hot oil, cooking for 4-5 minutes on each side until the exterior turns golden brown and crispy.
- Check the internal temperature reaches 165°F using a meat thermometer to confirm the chicken is fully cooked.
- Transfer the chicken to a paper towel-lined plate to drain excess oil for 2 minutes.
- Plate the chicken and garnish with fresh lemon wedges, serving immediately while the crust remains crisp and hot.
Notes
- Use thin chicken breasts or pound them evenly to ensure consistent cooking and a crispy exterior.
- Add garlic powder or dried herbs to the breadcrumb mixture for extra flavor depth.
- Make the coating stick better by patting the chicken dry before dredging and pressing the Parmesan breadcrumb mixture firmly onto each piece.
- For a gluten-free version, swap regular breadcrumbs with almond meal or gluten-free breadcrumbs and use cornstarch instead of wheat flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 0 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg