Crispy Parmesan Chicken
This versatile Crispy Parmesan Chicken recipe features tender, breaded chicken cutlets coated in a flavorful mix of Parmesan cheese and panko breadcrumbs for a perfectly crispy, golden crust. Serve it as a delicious main dish or slice it into strips for salads, pastas, or sandwiches.
Servings: 4 pieces
Equipment
Ingredients
- ¾ cup All Purpose Flour
- ¾ teaspoon Kosher Salt divided
- ½ teaspoon Black Pepper
- 2 Eggs
- 1 cup Panko Breadcrumbs
- ¾ cup Parmesan Cheese finely grated
- ½ teaspoon Garlic Powder
- 1 pound Boneless Skinless Chicken Breasts
- ¼ cup Extra Virgin Olive Oil more as needed
- Flaky Salt to taste
Instructions
- In one shallow bowl, combine ¾ cup all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk the 2 eggs with a fork. In a third shallow bowl, mix 1 cup panko breadcrumbs, ¾ cup Parmesan cheese, and ½ teaspoon garlic powder.
- Slice the 2 boneless, skinless chicken breasts in half horizontally to create 4 thin pieces. Place one piece of chicken on a cutting board and cover it with parchment paper. Using the bottom of a heavy pan (or a rolling pin or meat mallet), gently pound the chicken until it's about ¼ inch thick. Repeat with the remaining chicken pieces. Optionally, season the chicken lightly with salt and black pepper.
- Coat each piece of chicken by first dredging it in the flour mixture, then dipping it into the whisked eggs, and finally pressing it into the panko breadcrumb mixture. Place the coated chicken on a large plate. Repeat the process with the remaining chicken pieces.
- Heat olive oil in a large sauté pan over medium-high heat until the oil is shimmering. Working in batches if needed, add the breaded chicken cutlets to the pan in a single layer, making sure not to overcrowd. Cook for about 4 minutes on the first side, or until golden brown and crispy. Flip the cutlets and cook for another 4 minutes, or until the second side is golden and crispy. Transfer the cooked chicken to a plate and repeat with the remaining cutlets, adding more olive oil to the pan as needed between batches.
- After cooking, transfer the chicken to a wire rack or plate lined with paper towels to drain excess oil. Sprinkle with flaky salt to taste. Optionally, slice the chicken into thin strips before serving.
Nutrition
Calories: 505kcal | Carbohydrates: 32g | Protein: 37g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 1038mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 3mg
