Description
This Crispy Parmesan Crusted Chicken features tender chicken breasts pounded to an even thickness, coated in a flavorful blend of panko, Italian seasoned breadcrumbs, and parmesan cheese, then pan-fried to a golden, crispy perfection. It's perfect for a quick weeknight dinner or easy entertaining, and pairs beautifully 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 cheese
- Kosher salt & ground black pepper, to season
Cooking
- 1/3 cup olive oil, divided
Instructions
- Prepare the chicken: Cover each chicken breast with plastic wrap and pound with a meat mallet or rolling pin to about 1/4 inch thickness to ensure even cooking. Season both sides with 1/2 teaspoon kosher salt and ground black pepper. Set aside.
- Set up breading stations: Arrange three shallow plates; place all-purpose flour in the first, whisked eggs in the second, and a mixture of panko breadcrumbs, seasoned Italian breadcrumbs, and grated parmesan in the third. Lightly season each with kosher salt and ground black pepper, then combine.
- Bread the chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumb and parmesan mixture, coating thoroughly. Shake off extra breading and set aside.
- Cook the chicken: Heat 3-4 tablespoons olive oil in a large skillet over medium-high heat. Once hot, swirl to coat the pan evenly. Cook two chicken breasts at a time to avoid overcrowding, frying for 2-3 minutes on each side until the coating is crisp and golden brown and the chicken is cooked through. Transfer cooked chicken to a plate and add remaining olive oil as needed to cook the remaining pieces.
- Serve: Serve immediately for best crispiness. This chicken pairs wonderfully with simple or Caesar salads, pasta, or risotto. Enjoy your meal!
Notes
- Use a meat mallet or rolling pin to ensure even thickness for quick and uniform cooking.
- Do not overcrowd the pan to maintain a crispy crust.
- Feel free to substitute seasoned Italian breadcrumbs with regular panko and add Italian herbs for similar flavor.
- Serve with your favorite sides such as fresh salad, pasta, or risotto for a complete meal.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
Nutrition
- Serving Size: 6-8 oz chicken cutlet
- Calories: 569 calories
- 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
