Description
This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts coated in a flavorful panko and parmesan crust, pan-fried to golden perfection. It's juicy on the inside with a delightfully crunchy exterior, ideal for quick weeknight dinners or elegant entertaining. Serve alone, with salads, pasta, or risotto for a versatile and satisfying meal.
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
- Pound the chicken: Cover each chicken breast with plastic wrap and gently 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.
- Prepare breading stations: Set up three plates: one with all-purpose flour lightly seasoned with salt and pepper, one with whisked eggs, and one with a mix of panko breadcrumbs, seasoned Italian breadcrumbs, grated parmesan, salt, and pepper.
- Bread the chicken: Dredge each chicken breast lightly in flour, shaking off excess. Dip into the eggs, then press into the breadcrumb and parmesan mixture to fully coat. Shake off excess and set aside.
- Heat the skillet and cook: Heat 3-4 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add two chicken breasts at a time without overcrowding. Cook 2-3 minutes per side until the crust is golden brown and the chicken is fully cooked through. Transfer to a plate. Add remaining oil if needed and repeat with remaining chicken breasts.
- Serve: Serve the crispy parmesan chicken immediately. It pairs well with simple salads, Caesar salad, pasta, or risotto. Enjoy your delicious, crispy chicken!
Notes
- For even cooking and best crust adherence, pound chicken breasts to uniform thickness around 1/4 inch.
- Use a combination of panko and Italian seasoned breadcrumbs with parmesan for a flavorful, crispy crust.
- Be careful not to overcrowd the pan; this ensures the crust becomes crispy rather than soggy.
- Use medium-high heat and enough olive oil to shallow fry the chicken for best texture and color.
- Serve immediately for optimal crispiness.
- Chicken breasts can be substituted with chicken cutlets of similar size for convenience.
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
