Parmesan Crusted Chicken
This is a great chicken dish to add to your repertoire. It’s easy enough to make for a quick weeknight dinner but also elegant enough for company. Even kids love it — I think mostly because it bears some resemblance to chicken fingers. There are two secrets to success: first, pounding the chicken breasts to an even 1/4-inch thickness tenderizes the meat and ensures even cooking; and, second, a three step breading method ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time. The fresh herbs are totally optional; use what you have on hand, or none at all.
Parmesan Crusted Chicken
- 1/2 cup all purpose flour
- 2 eggs
- 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
- 3-4 boneless skinless chicken breasts (about 1-1/2 pounds), pounded 1/4"-thick*
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- Lemon wedges, for serving
- 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.
- 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.
- Heat both oils in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.
- *If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.
- Per serving (4 servings)
- Calories: 562
- Fat: 28g
- Saturated fat: 8g
- Carbohydrates: 25g
- Sugar: 1g
- Fiber: 1g
- Protein: 48g
- Sodium: 1218mg
- Cholesterol: 223mg
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