Description
This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts coated in a crunchy panko and parmesan crust, pan-fried to golden perfection. It's a quick and delicious option that's perfect for weeknight dinners or entertaining, pairing 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 a chicken breast with plastic wrap and use a meat mallet or rolling pin to pound it out to about 1/4 inch thickness. Repeat with all chicken breasts. Season both sides with 1/2 teaspoon kosher salt and ground black pepper and set aside.
- Set up breading stations: Arrange three large plates or shallow bowls: put the flour in the first, whisked eggs in the second, and a mixture of panko breadcrumbs, Italian seasoned breadcrumbs, and grated parmesan in the third. Lightly season each plate with kosher salt and black pepper.
- Bread the chicken: Dredge each chicken breast first in flour, shaking off the excess. Then coat in the egg mixture, again shaking off excess. Finally, press into the breadcrumb and parmesan mixture thoroughly to coat evenly. Set aside on a plate.
- 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, being careful not to overcrowd the pan. Fry for 2-3 minutes per side until the crust is crispy, golden brown, and chicken is cooked through. Transfer cooked chicken to a plate. Add remaining olive oil as needed and repeat with the remaining chicken breasts.
- Serve: Serve immediately. This crispy parmesan chicken pairs well with a simple salad, Caesar salad, pasta dishes, or risotto for a complete meal. Enjoy!
Notes
- Use a meat mallet or rolling pin to ensure even cooking by pounding chicken evenly thin.
- Do not overcrowd the skillet to allow the crust to crisp properly.
- Season each breading stage lightly for maximum flavor.
- Serve with salads, pasta, or risotto to make a full meal.
- You can substitute olive oil with avocado oil for a different flavor profile.
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
