Description
Crispy Parmesan Crusted Chicken features tender chicken breasts coated in a flavorful panko and parmesan crust, pan-fried to golden perfection. This easy-to-make dish is perfect for weeknight dinners and pairs wonderfully with salads, pasta, or risotto.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (roughly 2 pounds)
Breading
- 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
For Cooking
- 1/3 cup olive oil, divided
- Kosher salt & ground black pepper, to season
Instructions
- Prepare the chicken: Cover each chicken breast with plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch thick for even cooking. Season both sides with 1/2 teaspoon kosher salt and ground black pepper.
- Set up breading stations: On three separate plates or shallow bowls, place the all-purpose flour on the first, whisked eggs on the second, and a mixture of panko breadcrumbs, seasoned Italian breadcrumbs, and grated parmesan on the third. Lightly season each with kosher salt and black pepper and mix well.
- Bread the chicken: One at a time, dredge each chicken breast in flour, shaking off excess, then dip in the egg, and finally press into the panko-parmesan mixture to coat thoroughly. Set aside excess breading.
- Cook the chicken: Heat 3–4 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add two chicken breasts at a time without overcrowding, cooking 2–3 minutes per side until the crust is golden and crispy and the chicken is cooked through. Transfer cooked chicken to a plate.
- Repeat cooking: Add remaining olive oil to the skillet as needed and cook the last two chicken breasts following the same process.
- Serve: Serve the crispy parmesan crusted chicken immediately with your choice of sides, such as a simple salad, Caesar salad, pasta, or risotto. Enjoy!
Notes
- For best results, pound chicken breasts evenly to ensure uniform cooking.
- You can substitute Italian breadcrumbs with plain breadcrumbs seasoned with Italian herbs if preferred.
- Use freshly grated parmesan for a more flavorful crust.
- To keep chicken crispy, cook in batches and avoid overcrowding the pan.
- This recipe pairs well with Caesar salad, pasta dishes, or risotto for a complete meal.
Nutrition
- Serving Size: 6-8 oz chicken cutlet
- Calories: 569 kcal
- Sugar: 0.8 g
- Sodium: 578 mg
- Fat: 29.7 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: 23.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 14.8 g
- Fiber: 0.8 g
- Protein: 58.4 g
- Cholesterol: 243 mg
