Parmesan Crusted Chicken Recipe
This Parmesan Crusted Chicken Recipe features perfectly golden-brown pan-fried chicken cutlets dredged in a delicious parmesan and panko bread crumb coating. Juicy on the inside and crispy on the outside, it's the perfect quick and easy weeknight dinner - ready in 30 minutes.
Servings: 4 servings
Ingredients
- 2 large chicken breasts at least 8-10 ounces each
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs whisked with ¼ cup of water
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese grated
- 4 tablespoon olive oil
- 2 tablespoon butter
- Lemon wedges and fresh parsley for serving
Instructions
- Slice the chicken breasts in half horizontally to make two thinner cutlets. Place them between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch using the flat side of a meat mallet or rolling pin.
- Pat the chicken dry with paper towels, then season both sides with garlic powder, onion powder, salt, and pepper.
- Combine the flour with 1/2 teaspoon salt in a large shallow bowl. In a separate bowl, whisk the eggs with 1/4 cup of water. Lastly, stir the panko breadcrumbs, parmesan cheese, and Italian seasoning in a separate shallow bowl.
- Place a cooling rack over a large-rimmed baking dish. Start by dredging the chicken in flour, making sure to coat the entire surface. Then, dip it in the egg, allowing the excess to drip off. Transfer to the breadcrumb mixture, gently pressing the breadcrumbs onto the chicken to ensure they stick. Place each piece of breaded chicken on the prepared cooling rack and repeat with the remaining chicken cutlets.
- Heat the oil and melt the butter in a large 12-inch skillet set over medium-high heat. Add 2-3 pieces of chicken to the skillet (or as many that fit) and cook for about 4-5 minutes on each side or until golden brown and cooked to an internal temperature of 160-165°F as measured by a digital meat thermometer. Repeat with any remaining chicken. Note: Reduce the heat to medium or medium-low if the coating starts to burn.
- Remove to a clean plate lined with paper towels and repeat with any remaining chicken. Serve with fresh lemon and freshly chopped parsley, if desired.
Notes
- Cooking time will vary depending on the size and thickness of the chicken.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. If you’re stacking them, place a piece of parchment paper between each cutlet to prevent them from sticking together and to preserve the breading.
- To freeze, wrap each piece of chicken individually in foil or plastic wrap. Freeze for up to 3 months.
Nutrition
Calories: 510kcal | Carbohydrates: 25g | Protein: 29g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1262mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 362mg | Iron: 3mg
