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Parmesan Crusted Chicken

Featured in Hearty and Delicious Meals.

This parmesan crusted chicken takes ordinary chicken breasts to the next level with a crispy, flavorful coating. The secret is butterflying and pounding the chicken thin so it cooks evenly while staying juicy. A three-step coating process creates the perfect crust - first flour seasoned with Italian herbs and garlic, then egg for binding, and finally a crispy mixture of panko breadcrumbs and parmesan cheese. Pan-frying in olive oil gives you that beautiful golden brown exterior while keeping the inside tender. Serve it with a squeeze of lemon for the perfect finish.
sana kitchen chef
Updated on Sat, 18 Jan 2025 16:33:40 GMT
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Parmesan Crusted Chicken | recipebyme.com

Transform ordinary chicken breasts into a golden, crispy masterpiece with this Parmesan Crusted Chicken recipe. Every bite delivers a satisfying crunch that gives way to perfectly juicy meat, while the nutty parmesan and Italian seasonings create layers of flavor that make this dish absolutely irresistible. This is the kind of recipe that turns a regular weeknight dinner into something special.

The first time I made this recipe, the sound of that perfect crunch as my fork cut through the crust told me I'd found a winner. Now it's my go-to when I want to impress without spending hours in the kitchen.

Essential Ingredients and Selection Tips

  • Chicken Breasts: Choose pieces of similar size for even cooking
  • Parmesan: Freshly grated Parmigiano Reggiano makes all the difference
  • Panko: Japanese breadcrumbs create the crispiest coating
  • Oil: Use regular olive oil, not extra virgin, for better high-heat cooking
  • Seasonings: Fresh garlic powder gives the best flavor

Detailed Cooking Instructions

Step 1: Perfect Your Chicken Prep
Pat chicken completely dry with paper towels. Place between plastic wrap for pounding. Use gentle, even strokes when pounding. Season before flouring for better flavor.
Step 2: Master the Breading Station
Keep one hand for wet ingredients, one for dry. Let excess egg drip off completely. Press breadcrumb mixture firmly onto chicken. Let breaded pieces rest for 5 minutes.
Step 3: Achieve the Perfect Crust
Heat oil until shimmering but not smoking. Listen for a gentle sizzle when chicken is added. Resist the urge to move chicken too soon. Watch for golden brown color.
Step 4: Finish with Finesse
Let rest on paper towels briefly. Season with salt while still hot. Serve immediately for maximum crunch.

My Italian grandmother taught me to add a pinch of nutmeg to the breadcrumb mixture - it's subtle but adds an incredible depth of flavor.

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Irresistible Parmesan Crusted Chicken | recipebyme.com

The Art of Perfect Timing

Through countless preparations, I've learned that timing is everything with this dish. The key is maintaining the right oil temperature - too hot and the coating burns before the chicken cooks, too cool and it becomes greasy. A gentle sizzle when you add the chicken is your perfect indicator.

Make-Ahead Strategies

  • Pound and season chicken up to 24 hours ahead
  • Mix dry ingredients and store in airtight containers
  • Set up breading station just before cooking
  • Keep warm in a low oven if needed for serving

Troubleshooting Common Issues

  • If coating falls off, ensure chicken is completely dry
  • If cheese burns too quickly, lower heat slightly
  • If chicken is browning unevenly, rotate pan
  • If breading becomes gummy, refresh your stations

Health Benefits

High-protein main dish. Calcium-rich from parmesan cheese. Can be baked for a lighter version. Provides essential nutrients.

My family loves when I serve this with a light lemon sauce - it cuts through the richness perfectly and brightens up the whole dish.

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Close-up Parmesan Crusted Chicken recipe | recipebyme.com

After perfecting this recipe over the years, I've learned that success lies in the details - from properly drying the chicken to maintaining the right oil temperature. This Parmesan Crusted Chicken has become my signature dish, requested at family gatherings and special occasions. The way the cheese creates those crispy, lacy edges while keeping the chicken moist inside makes every bite a perfect combination of textures and flavors.

Frequently Asked Questions

→ Why do I need to pound the chicken thin?
Pounding the chicken to an even thickness helps it cook evenly and quickly, preventing the coating from burning before the chicken is done.
→ Can I prepare the breaded chicken ahead of time?
Yes, you can bread the chicken a few hours ahead and keep it refrigerated until ready to cook. Just don't add the coating too far in advance or it might get soggy.
→ What's the best oil temperature for frying?
Medium heat is perfect - hot enough to brown the coating nicely but not so hot that it burns before the chicken cooks through.
→ How do I know when the chicken is done?
The chicken should be golden brown on both sides and reach 165°F on an instant-read thermometer inserted into the thickest part.
→ Can I use regular breadcrumbs instead of panko?
While regular breadcrumbs work, panko gives a much crispier texture. If using regular breadcrumbs, the coating won't be quite as crunchy.
→ What can I serve with this chicken?
It pairs great with pasta, roasted vegetables, or a fresh salad. Don't forget the lemon wedges for squeezing over top!

Crispy Parmesan Crusted Chicken

Golden-brown chicken cutlets coated in seasoned panko and parmesan, pan-fried until perfectly crispy on the outside and juicy inside.

Prep Time
15 Minutes
Cook Time
16 Minutes
Total Time
31 Minutes
By: Sana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main Ingredient

01 2 large chicken breasts (about 10 oz each), butterflied and split

→ Coating Station

02 1/2 cup all-purpose flour
03 2 teaspoons Italian seasoning
04 1 1/2 teaspoons garlic powder
05 2 large eggs
06 1 cup panko bread crumbs
07 1/2 cup parmesan cheese, finely shredded
08 Salt and fresh ground black pepper

→ For Cooking & Serving

09 6 tablespoons olive oil for frying
10 Lemon wedges and fresh parsley for serving (optional)

Instructions

Step 01

First, butterfly each chicken breast and split it in half to make four pieces. Cover them with plastic wrap and gently pound each piece to about 1/4-inch thickness using a meat mallet.

Step 02

Get three shallow dishes ready. In the first one, mix flour with Italian seasoning and garlic powder. In the second, beat the eggs well. In the third, combine panko breadcrumbs with parmesan cheese.

Step 03

Season each chicken piece with salt and pepper. Then, one at a time, coat them first in the flour mixture, then dip in egg (let excess drip off), and finally press into the panko-parmesan mixture to coat well.

Step 04

Heat 1/4 cup olive oil in a large non-stick skillet over medium heat. Cook two pieces of chicken until golden brown, about 4 minutes per side, until they reach 165°F inside. Transfer to paper towels to drain.

Step 05

Add the remaining 2 tablespoons oil to the pan and cook the other two pieces just like the first batch. Serve while hot with lemon wedges and a sprinkle of fresh parsley if you like.

Notes

  1. You can prepare the breaded cutlets a few hours ahead and keep them refrigerated until ready to cook
  2. If your chicken is browning too quickly, lower the heat a bit - you want it golden brown and cooked through

Tools You'll Need

  • Large non-stick skillet (12-inch)
  • Meat mallet
  • 3 shallow dishes for breading
  • Instant read thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour, panko breadcrumbs)
  • Contains eggs
  • Contains dairy (parmesan cheese)