Parmesan Crusted Chicken
Ingredients
The chicken
-
2
pieces
boneless skinless chicken breasts
The coating
-
½
cup
all-purpose flour
-
2
tsp
Italian seasoning
-
1½
tsp
garlic powder
-
2
large
eggs
-
1
cup
panko bread crumbs
-
½
cup
finely shredded parmesan cheese
-
to taste
salt
-
to taste
freshly ground black pepper
For frying
For serving
-
as needed
lemon wedges
-
as needed
fresh parsley
Instructions
- Butterfly and split each chicken breast into two portions, making four pieces total, and pound to an even ¼-inch thickness.
- In a shallow dish, mix flour, Italian seasoning, and garlic powder.
- In a second shallow dish, whisk the eggs until blended.
- In a third shallow dish, combine panko and parmesan.
- Season chicken cutlets with salt and pepper, then dredge in the flour mixture, followed by the eggs, and finally in the panko mixture, pressing to coat well.
- Heat ¼ cup olive oil in a skillet over medium heat.
- Cook two chicken breasts in the skillet until golden brown on the bottom, about 4 minutes, then flip and cook until golden brown and the center reaches 165°F, about 4 minutes longer.
- Transfer cooked chicken to a paper towel-lined plate to drain and repeat with the remaining chicken.
- Serve warm with lemon wedges and garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
566
Total fat
31g
Total carbohydrates
28g
Total protein
42g
Sodium
502mg
Cholesterol
191mg
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