Delicious Parmesan Crusted Chicken (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredient
01 -
2 large chicken breasts (around 10 ounces each), split in half and butterflied
→ Coating Station
02 -
1 cup panko breadcrumbs
03 -
1/2 cup grated parmesan cheese
04 -
2 teaspoons Italian seasoning blend
05 -
2 large eggs
06 -
1/2 cup regular flour
07 -
1 1/2 teaspoons garlic powder
08 -
Salt and freshly cracked black pepper
→ For Cooking & Serving
09 -
6 tablespoons olive oil for frying
10 -
Optional: Lemon wedges and fresh parsley to garnish
# Method:
01 -
Begin by cutting each chicken breast in half lengthwise after butterflying. Place them under plastic wrap and gently flatten to about 1/4 inch thick with a meat mallet.
02 -
Prepare three shallow bowls. In the first dish, stir together flour, garlic powder, and Italian seasoning. Beat the eggs in the second bowl. In the third, mix the breadcrumbs and parmesan cheese.
03 -
Sprinkle salt and pepper on each piece of chicken. Coat them in this order: first the flour mixture, then dip into the egg (shaking off the excess), and finally press into the breadcrumb-cheese mix.
04 -
Warm 1/4 cup of olive oil in a big non-stick skillet on medium heat. Fry two chicken pieces at a time, around 4 minutes per side, until golden and cooked to 165°F. Let them drain on paper towels.
05 -
Add the last 2 tablespoons of olive oil to the pan and repeat frying for the remaining chicken pieces. Serve fresh with lemon slices and parsley, if desired.
# Cook's Tips:
01 -
You can prep the coated chicken in advance and store it in the fridge for several hours before frying.
02 -
If the chicken starts to get too dark too fast, lower the heat so it cooks evenly and gets that perfect golden crust.