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Parmesan Crusted Chicken

Parmesan Crusted Chicken

Parmesan crusted chicken is an easy crowd-pleaser whether served with lemon or fresh greens.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 562 kcal

Equipment

  • large sauté pan
  • shallow bowls
  • parchment-lined baking sheet

Ingredients
  

Breading

  • 0.5 cup all purpose flour
  • 2 whole eggs
  • 0.67 cup seasoned Italian bread crumbs I use Progresso
  • 0.33 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs such as thyme, parsley, chives or rosemary

Chicken

  • 3-4 pieces boneless skinless chicken breasts about 1½ pounds, pounded ¼"-thick
  • salt and freshly ground black pepper
  • 0.25 cup olive oil
  • Lemon wedges for serving

Instructions
 

Preparation

  • Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
  • Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
  • Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.

Notes

If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding to create smaller portions or slice them in half horizontally before pounding to make thinner cutlets that won’t spread as much when pounded. You can bread the chicken up to one day in advance and store in the refrigerator. For freezing, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or airtight container.

Nutrition

Serving: 1servingCalories: 562kcalCarbohydrates: 25gProtein: 48gFat: 28gSaturated Fat: 8gCholesterol: 223mgSodium: 1218mgFiber: 1gSugar: 1g
Keyword chicken recipe, Crowd-pleaser, dinner, easy chicken, Italian breading, Parmesan Crusted Chicken
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