Parmesan Crusted Chicken—halved chicken breasts are dredged in herb-seasoned parmesan and breadcrumbs then pan-fried in olive oil until golden brown and crispy. Simple weeknight chicken and elegant guest chicken.
– 3 boneless, skinless chicken breast– 1 cup grated parmesan cheese– 1/2 cup plain breadcrumb– 1 teaspoon garlic salt– 1 teaspoon Italian seasoning– ¼ teaspoon black pepper– 1/4 cup olive oil– 2 large egg
Ingredient
Pound chicken breasts to 1/2 inch thickness with a meat mallet/tenderizer. This yields 3 bigger parmesan-crusted chicken pieces.
Step 1
Step 1
Instructions
Each chicken breast can be cut horizontally into two narrower pieces. This makes 6 thin parmesan-crusted chicken pieces. Depending on pan size, cook chicken in two batches with new olive oil.
Step 2
Step 2
Pour parmesan cheese, breadcrumbs, garlic salt, Italian seasoning, and black pepper into a shallow dish and mix with a fork.
Step 3
Step 3
In a big skillet or cast iron skillet, heat the olive oil over medium-high heat.
Step 4
Step 4
To prepare chicken, crack eggs into a shallow dish and stir with a fork while oil heats. Evenly coat both sides of each chicken breast with beaten egg.
Step 5
Step 5
Place the breaded chicken breasts in the skillet pan and cook for 4-5 minutes on each side until the crust turns golden brown and the chicken is cooked through to 165 degrees F.
Step 6
Step 6
Once the chicken is cooked, put it on a plate lined with paper towels to soak up any extra oil.