Description
A crispy, flavorful parmesan crusted chicken recipe perfect for a quick and satisfying dinner.
Ingredients
½ cup all-purpose flour
2 eggs
⅔ cup seasoned Italian bread crumbs
⅓ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh herbs such as thyme, parsley, chives, or rosemary
3-4 boneless, skinless chicken breasts (about 1½ pounds), pounded to ¼-inch thickness
Salt and freshly ground black pepper
¼ cup olive oil
Lemon wedges for serving
Instructions
Arrange three large shallow bowls in a line.
Place flour in the first bowl.
Beat eggs in the second bowl.
Combine bread crumbs, Parmesan cheese, salt, pepper, and herbs in the third bowl.
Season chicken breasts with salt and pepper.
Dredge chicken in flour, shaking off excess.
Dip chicken into beaten eggs, coating evenly.
Coat chicken thoroughly with bread crumb mixture.
Repeat with remaining pieces.
Heat olive oil in a large sauté pan over medium heat.
Add chicken breasts when oil is hot.
Cook 2 to 3 minutes until underside is golden brown.
Flip and cook another 2 to 3 minutes until fully cooked.
Serve immediately with lemon wedges.
Notes
If chicken breasts are large (8 ounces or more), cut in half crosswise or slice horizontally before pounding for smaller or thinner cutlets.
Make-Ahead: Bread chicken up to one day ahead; refrigerate covered.
Allow chicken to reach room temperature for 15 minutes before frying.
Freezing Before Cooking: Freeze breaded chicken pieces on a parchment-lined sheet, then store in airtight container for up to 3 months.
Freezing After Cooking: Cool completely, wrap individually, freeze up to 3 months.
Reheat baked at 375°F until warm and crispy; avoid microwaving to keep coating crisp.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Pan-frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1
- Sodium: 500
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 17
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
- Cholesterol: 150