Parmesan Crusted Chicken Recipe Ingredients
- Boneless skinless chicken breasts: You’ll begin with two larger chicken breasts which will be halved through their thickness, creating four smaller and thinner portions that will cook faster.
- Olive oil: This is used for frying, so use standard refined not extra virgin so it withstands high temps.
- All-purpose flour: This dry base layer helps the eggs stick to the chicken.
- Eggs: This second layer helps the parmesan and bread crumbs stick.
- Italian seasoning: A nice herby addition to the recipe that adds a little extra flavor. You can also just use 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp thyme and 1/2 tsp marjoram.
- Garlic powder: I like to use dried garlic powder here because fresh garlic will burn and become bitter after cooking this long in the skillet.
- Panko bread crumbs: I highly recommend panko bread crumbs here, not standard. They yield a crispier end result. You can usually find them by the other bread crumbs or in the Asian foods section of the grocery store.
- Salt and pepper: Season fairly.
- Lemon wedges: You’ll love this bright finishing touch. Just add upon eating so it doesn’t soften up the crispy crust.
How to Make Parmesan Crusted Chicken
- Cut and flatten chicken breasts: Butterfly and split each chicken breasts 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.
- Mix flour and seasonings: In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
- Blend eggs: In a second shallow dish whisk eggs together until blended.
- Mix panko and parmesan: In a third shallow dish, toss together panko and parmesan.
- Dredge chicken flour and egg: Season chicken cutlets with salt and pepper on each side. Then working with one at a time, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.
- Coat in parmesan mixture: Transfer to panko parmesan mixture, coat both sides while pressing mixture in to coat well.
- Heat oil in pan: Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
- Cook chicken until browned: Add two breasts to 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 bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
- Rest chicken on paper towels: Transfer 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 remaining two chicken breasts.
- Garnish and serve: Serve warm with lemon wedges and garnished with parsley if desired.
