Parmesan Crusted Chicken – chicken breasts are halved into smaller cutlets, dredged in a flavorful parmesan and panko bread crumb coating, and pan fried until beautifully golden brown and crisp. Such a tasty and exciting way to prepare otherwise bland chicken!
There’s nothing quite like a perfectly golden brown and crispy piece of chicken – especially when it’s highlighted with the bold yet welcome flavors of parmesan cheese!
You get a tender, juicy interior surrounded by that cheesy, slightly crunchy exterior that’s been fried in rich olive oil. Talk about a delicious Italian chicken dinner!
Though this recipe may require a few extra dishes for dredging, I’m telling you it’s easily worth it.
It’s a restaurant quality dish to be enjoyed in the comfort of your home!
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.
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