Parmesan Crusted Chicken

Parmesan Crusted Chicken

This recipe creates a crispy, flavorful chicken breast coated in a cheesy parmesan crust. You can pan-fry it for a quick meal or bake it for a hands-off approach.

Ingredients:

• 2 boneless, skinless chicken breasts (around 6oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 2/3 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (for pan-frying) or cooking spray (for baking)

Cooking Guide:

1. Prep the Chicken: Butterfly the chicken breasts by carefully slicing them horizontally, stopping about halfway through so you can open them like a book. Season both sides with salt and pepper.

2. Set Up the Breading Station: Create three shallow bowls or plates for your breading assembly line. In the first bowl, whisk the flour with a pinch of salt and pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.

3. Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg wash, letting any excess drip off. Finally, coat it generously in the parmesan breadcrumb mixture, pressing to ensure it adheres well.

4. Cooking Method:

   • Pan-frying: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.

   • Baking: Preheat oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray. Place the breaded chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

5. Rest and Serve: Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute for a more tender and flavorful chicken. Serve hot with your favorite sides, like roasted vegetables, mashed potatoes, or a simple salad.

Tips:

• Pounding for Even Thickness: For more even cooking, place the chicken breasts between two pieces of plastic wrap and pound them gently with a meat mallet to a thickness of about 1/2 inch.
• Leftovers: Store leftover parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through.
• Adding Fresh Herbs: For an extra pop of flavor, add 1 tablespoon of finely chopped fresh herbs like parsley, thyme, or rosemary to the parmesan breadcrumb mixture.
• Cheese Variations: You can experiment with different cheeses in the breading. Try shredded Gruyere, Asiago, or a combination of Parmesan and Romano.