Parmesan Crusted 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.
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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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How to Make Parmesan Crusted Chicken
Can It Be Baked?
You can bake this chicken, just keep in mind it won’t be quite as golden brown and flavorful. Here’s the method:
Preheat oven to 400 degrees. Prepare chicken as directed up to step 6. Set chicken on a wire rack set over a rimmed baking sheet. Drizzle coated chicken lightly with olive oil or spray with olive oil cooking spray. Bake until center registers 165 degrees in thickest portion, around 15 minutes.
What to Serve with Parmesan Crusted Chicken
Breadsticks Pasta Primavera Roasted Broccoli Roasted Garlic Mashed Potatoes Spaghetti with Homemade Marinara Sauce
Variations:
Try with a blend of cheeses such as parmesan and Romano cheese. Finish the cooked cutlets with a slice of provolone or mozzarella and broil just briefly on a sheet pan. Replace the dried Italian seasoning with fresh herbs such as oregano or parsley. Add lemon zest to the parmesan panko mixture. Serve with a sauce for dipping such as marinara sauce. Serve inside a sub sandwich.
Helpful Tips:
Be sure to use thin chicken portions, otherwise the exterior will burn by the time the interior is cooked through with thicker portions. Use good quality Parmigiano Reggiano for best flavor. Definitely avoid the pre-shredded parmesan that’s finished with a powdery coating, it won’t melt smoothly. Freshly shred the cheese and shred fine so it coats more evenly and melts more evenly. Monitor interior temperature of chicken with an instant read thermometer. Aim for 165 degrees, much past that and chicken breasts start to dry out. Cook chicken in two batches so it’s not crowded and therefore cooks more evenly and browns better.
More Tasty Chicken Recipes to Try
Best Chicken Parmesan Chicken Marsala Chicken Piccata Creamy Lemon Romano Chicken Chicken Scampi
