PARMESAN CRUSTED CHICKEN

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Parmesan Crusted Chicken – chicken breasts are halved into smaller cutlets, dredged in a flavorful parmesan and panko bread crumb coating, and pan fried until beautifully golden brown and crisp. Such a tasty and exciting way to prepare otherwise bland chicken!

There’s nothing very like a completely brilliant brown and fresh piece of chicken – particularly when it’s featured with the strong yet welcome kinds of parmesan cheddar!

You get a delicate, delicious inside encompassed by that messy, somewhat crunchy outside that has been seared in rich olive oil. Talk about a delectable Italian chicken supper!

However this formula might require a couple of extra dishes for digging, I’m revealing to you it’s effectively great.

It’s an eatery quality dish to be delighted in the solace of your home.

Helpful Tips:

  • Be sure to use thin chicken portions, otherwise the exterior will burn by the time the interior is cooked through with thicker portions.
  • Use good quality Parmigiano Reggiano for best flavor. Definitely avoid the pre-shredded parmesan that’s finished with a powdery coating, it won’t melt smoothly.
  • Freshly shred the cheese and shred fine so it coats more evenly and melts more evenly.
  • Monitor interior temperature of chicken with an instant read thermometer. Aim for 165 degrees, much past that and chicken breasts start to dry out.
  • Cook chicken in two batches so it’s not crowded and therefore cooks more evenly and browns better.
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Parmesan Crusted Chicken – chicken breasts are halved into smaller cutlets, dredged in a flavorful parmesan and panko bread crumb coating, and pan fried until beautifully golden brown and crisp. Such a tasty and exciting way to prepare otherwise bland chicken!

  • Prep 15 minutes
  • Cook 16 minutes

Ingredients

  • 2 (10 oz each) boneless skinless chicken breasts
  • 1/2 cup (2.5 oz) all-purpose flour
  • 2 tsp Italian seasoning
  • 1 1/2 tsp garlic powder
  • 2 large eggs
  • 1 cup (2.5 oz) panko bread crumbs
  • 1/2 cup (1.5 oz) finely shredded parmesan cheese
  • Salt and freshly ground black pepper
  • 6 Tbsp olive oil
  • Lemon wedges and fresh parsley (optional), for serving

Instructions

  • Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.
  • In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.
  • In a second shallow dish whisk eggs together until blended.
  • In a third shallow dish toss together panko and parmesan.
  • Season chicken cutlets with salt and pepper on each side. Then working with one at a time dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.
  • Transfer to panko mixture, coat both sides while pressing mixture in to coat well.
  • Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.
  • Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it’s browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
  • Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.
  • Serve warm with lemon wedges and garnished with parsley if desired.
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Nutrition Facts

  • Parmesan Crusted Chicken
  • Amount Per Serving
  • Calories 566Calories from Fat 279
  • % Daily Value*
  • Fat 31g48%
  • Saturated Fat 6g38%
  • Trans Fat 1g
  • Cholesterol 191mg64%
  • Sodium 502mg22%
  • Potassium 649mg19%
  • Carbohydrates 28g9%
  • Fiber 2g8%
  • Sugar 1g1%
  • Protein 42g84%
  • Vitamin A 278IU6%
  • Vitamin C 2mg2%
  • Calcium 199mg20%
  • Iron 3mg17%
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