Crispy Parmesan Crusted Chicken (Print Version)
# 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:
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.
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.
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.
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.
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:
01 -
You can prepare the breaded cutlets a few hours ahead and keep them refrigerated until ready to cook
02 -
If your chicken is browning too quickly, lower the heat a bit - you want it golden brown and cooked through