Parmesan Crusted Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 boneless skinless chicken breasts (10 oz each)
→ Coating
02 -
1/2 cup all-purpose flour (2.5 oz)
03 -
2 tsp Italian seasoning
04 -
1 1/2 tsp garlic powder
05 -
2 large eggs
06 -
1 cup panko bread crumbs (2.5 oz)
07 -
1/2 cup finely shredded parmesan cheese (1.5 oz)
08 -
Salt and freshly ground black pepper
→ Cooking
09 -
6 Tbsp olive oil
→ Garnish
10 -
Lemon wedges for serving
11 -
Fresh parsley for garnish (optional)
# How to Make It:
01 -
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.
02 -
In one shallow dish, combine flour, Italian seasoning and garlic powder and whisk to blend. In a second shallow dish, whisk eggs until well blended. In a third shallow dish, toss together panko and parmesan cheese.
03 -
Season chicken cutlets with salt and pepper on both sides. Working with one cutlet at a time, dredge both sides in the flour mixture, then transfer to the beaten eggs and coat both sides, allowing excess to drip off. Finally, place in the panko-parmesan mixture, coating both sides while pressing the mixture firmly to adhere.
04 -
Heat 1/4 cup olive oil in a 12-inch heavy non-stick skillet over medium heat. Add two breasts to the preheated skillet and cook until golden brown on bottom, about 4 minutes. If needed, reduce heat slightly if browning too quickly. Flip and continue cooking until golden brown on the second side and center registers 165°F on an instant read thermometer, about 4 minutes longer.
05 -
Transfer cooked cutlets to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with the remaining two chicken cutlets.
06 -
Serve warm with lemon wedges and garnish with fresh parsley if desired.
# Handy Tips:
01 -
For the crispiest coating, make sure your oil is properly heated before adding the chicken.
02 -
Pat the chicken dry before seasoning to help the coating adhere better.
03 -
For a lighter version, these cutlets can be baked at 425°F for about 15-20 minutes instead of pan frying.