Description
This Crispy Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated in a crunchy panko and parmesan crust, pan-fried to golden perfection. It’s a delicious and easy-to-make dish perfect for weeknight dinners or entertaining, served alone or alongside salads, pasta, or risotto.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts (roughly 2 pounds)
- 1/4 cup all-purpose flour
- 2 large eggs, lightly whisked
- 1 cup panko breadcrumbs
- 1/4 cup seasoned Italian breadcrumbs
- Heaping 1/2 cup grated parmesan cheese
- Kosher salt & ground black pepper, to season
Cooking
- 1/3 cup olive oil, divided
Instructions
- Prepare the chicken: Cover each chicken breast with plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin. Season both sides of each chicken breast with 1/2 teaspoon kosher salt and ground black pepper; set aside.
- Set up breading stations: Arrange three large plates or shallow bowls. Place the all-purpose flour in the first, whisked eggs in the second, and a mixture of panko breadcrumbs, seasoned Italian breadcrumbs, and grated parmesan in the third. Lightly season each with kosher salt and ground black pepper and mix well.
- Bread the chicken: One at a time, coat each chicken breast first in the flour, shaking off the excess, then dip into the egg wash, shaking off excess again. Press the chicken into the parmesan breadcrumb mixture, coating completely and pressing gently to adhere. Shake off any excess crumbs and set aside.
- Cook the chicken: Heat 3-4 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, swirl to coat the pan. Cook two chicken breasts at a time, avoiding overcrowding, for 2-3 minutes per side until the crust is crispy, golden brown, and the chicken is cooked through. Transfer cooked chicken to a plate. Add remaining olive oil as needed and cook remaining breasts similarly.
- Serve: Serve the crispy parmesan chicken immediately. This dish pairs excellently with simple salads, Caesar salad, pasta, or risotto. Enjoy!
Notes
- The chicken breasts are pounded thin to ensure even cooking and a tender texture.
- The crust combines panko and parmesan for a flavorful, crispy coating.
- Use a skillet and medium-high heat to achieve a golden, crunchy crust without overcooking the chicken.
- Serve with a variety of sides such as salads, pasta, or risotto to make a complete meal.
- Adjust seasoning and oil quantity as needed for personal preference and stove differences.
Nutrition
- Serving Size: 6-8 oz chicken cutlet
- Calories: 569
- Sugar: 0.8 g
- Sodium: 577.7 mg
- Fat: 29.7 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: 22.9 g
- Trans Fat: 0.1 g
- Carbohydrates: 14.8 g
- Fiber: 0.8 g
- Protein: 58.4 g
- Cholesterol: 243.3 mg
