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Parmesan Crusted Chicken Recipe

★★★★★

4.8 from 80 reviews
  • Author: Marina
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Parmesan Crusted Chicken recipe features tender, pounded chicken cutlets coated in a flavorful mixture of panko breadcrumbs, Parmesan cheese, and herbs, then pan-fried to golden perfection. The crispy crust pairs beautifully with the juicy chicken inside, making it a perfect weeknight dinner or special meal that’s quick to prepare and deliciously satisfying.

Ingredients

Scale

Chicken

  • 1 pound boneless skinless chicken breasts (cut into cutlets, pounded 1/2 inch thick) (453.6 grams)
  • Salt and pepper, to taste

Breading

  • 1/2 cup all purpose flour (120 grams)
  • 3 large eggs
  • 1 tablespoon milk
  • 1 cup panko breadcrumbs (112 grams)
  • 1/2 cup Parmesan cheese, grated (25 grams)
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon garlic powder

Cooking

  • 1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

  1. Prepare baking setup: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside to rest the fried chicken after cooking.
  2. Prepare chicken cutlets: Slice the chicken breasts in half horizontally to butterfly them. Pound any thicker parts to about 1/2 inch thickness between plastic wrap using a rolling pin or meat mallet. Pat the chicken dry with paper towels and season both sides lightly with salt and pepper.
  3. Prepare breading stations: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, and garlic powder.
  4. Bread the chicken: Working with one piece at a time, dredge the chicken in the flour to coat, then dip it into the egg mixture, and finally coat it thoroughly with the seasoned panko breadcrumb mixture. Place the breaded chicken onto the prepared wire rack. Repeat with all chicken pieces. Let the chicken rest while you heat the oil.
  5. Heat oil for frying: In a large, heavy-bottomed skillet over medium heat, add the vegetable oil and heat until it reaches 350°F (175°C), using an instant-read thermometer to monitor temperature.
  6. Fry the chicken: Fry 2 pieces of chicken at a time in the hot oil for about 3 minutes per side or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. Remove the cooked chicken from the oil and place it on the wire rack-lined baking sheet. Tent loosely with foil to keep warm. Repeat frying with remaining chicken pieces.
  7. Serve: Serve the Parmesan crusted chicken hot with your choice of sides and enjoy!

Notes

  • Ensure the oil temperature is at 350°F before frying to achieve a crispy crust without absorbing excess oil.
  • Use a meat thermometer to check that chicken reaches 165°F internally to ensure safety and proper cooking.
  • For extra flavor, you can add freshly chopped herbs to the breadcrumb mixture.
  • Make sure to pat chicken breasts dry to help the breading adhere better.
  • Leftover chicken can be reheated in an oven to maintain crispiness rather than microwaving.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Keywords: Parmesan crusted chicken, breaded chicken cutlets, pan-fried chicken, crispy chicken breasts, easy chicken dinner

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Find it online: https://marinamontclair.com/parmesan-crusted-chicken-recipe/