Description
Crispy Parmesan Crusted Chicken features tender boneless chicken breasts coated in a flavorful panko and parmesan breadcrumb crust, pan-fried to a golden, crispy perfection. This easy and cheesy recipe is perfect for weeknight dinners and pairs beautifully with salads, pasta, or risotto for a satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, roughly 2 pounds
Coating
- 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
Other
- 1/3 cup olive oil, divided
- Kosher salt and ground black pepper, to season
Instructions
- Prepare the chicken: Cover each chicken breast with plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch. Season both sides with 1/2 teaspoon kosher salt and ground black pepper. Set aside.
- Set up dredging stations: Arrange three plates or shallow bowls. Place 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 ground black pepper, mixing well.
- Coat the chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg, letting excess drip off. Finally, press into the breadcrumb and parmesan mixture to coat thoroughly, shaking off any excess. Repeat for all breasts.
- Cook the chicken: Heat 3-4 tablespoons of olive oil in a large skillet over medium-high heat, swirling to coat. Cook two chicken breasts at a time, avoiding overcrowding. Fry for 2-3 minutes per side until the coating is crispy and golden brown and the chicken is cooked through. Transfer to a plate. Add remaining olive oil as needed and cook the remaining chicken breasts the same way.
- Serve and enjoy: Serve the crispy parmesan crusted chicken immediately, paired with a simple salad, Caesar salad, pasta, or risotto for a delightful meal.
Notes
- Use a meat mallet or rolling pin to ensure even thickness and even cooking of the chicken breasts.
- Press the breadcrumb mixture firmly onto the chicken to achieve a well-adhered, crispy crust.
- Do not overcrowd the skillet to maintain the crispiness of the coating and ensure even browning.
- Serve immediately for best texture, as the crust may soften if left standing too long.
- This recipe works well with chicken cutlets or chicken thighs if preferred.
Nutrition
- Serving Size: 6-8 oz chicken cutlet
- Calories: 569 kcal
- Sugar: 0.8 g
- Sodium: 577.7 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: 243.3 mg
