By Parrott Street Catering
parmesan Crusted Chicken
4 steps
Prep:10minCook:20min
Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company. cal. 562
Updated at: Mon, 19 Aug 2024 07:32:21 GMT
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Ingredients
4 servings
½ cupall purpose flour
2eggs
⅔ cupseasoned Italian bread crumbs
I use
⅓ cupParmigiano-Reggiano cheese
freshly grated
¼ teaspoonsalt
¼ teaspoonfreshly ground black pepper
1 tablespoonfresh herbs
finely chopped, such as thyme, parsley, chives or rosemary
For Chicken
3boneless skinless chicken breasts
pounded 1/4"-thick
salt
freshly ground black pepper
¼ cupolive oil
lemon wedges
for serving
Instructions
Step 1
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Step 2
Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
Step 3
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
Step 4
Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.
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