Parmesan Crusted Chicken

Parmesan crusted chicken is easy enough to make for a busy weeknight but also special enough for company.

Courtesy of Jennifer Segal

Parmesan crusted chicken is a great chicken dish to add to your repertoire. It’s easy enough to make for a weeknight dinner but also special enough for company, and it appeals to the whole family. Kids especially love it 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; 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.

For a variation on this recipe, try my easy parmesan chicken, which uses a similar breading and pan-frying technique but is then baked topped with marinara sauce and cheese, or chicken piccata, which is served with a lemon and caper sauce. For a vegetarian option, you can follow the directions for breading and frying eggplant in my eggplant parmesan recipe.

What You’ll Need To Make Parmesan Crusted Chicken

Courtesy of Jennifer Segal

Step-By-Step Instructions

Set up three large shallow bowls in an assembly line. Put the flour in the first bowl.

Courtesy of Jennifer Segal

Beat the eggs in the second bowl.

Courtesy of Jennifer Segal

Finally, mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.

Courtesy of Jennifer Segal

Season chicken breasts with salt and pepper.

Courtesy of Jennifer Segal

Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains.

Courtesy of Jennifer Segal

Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off.

Courtesy of Jennifer Segal

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.

Courtesy of Jennifer Segal

Heat the oil 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 to 3 minutes longer.

Courtesy of Jennifer Segal

Serve immediately with lemon wedges.

Courtesy of Jennifer Segal

You May Also Like

• Easy Chicken Parmesan
• Buttermilk Fried Chicken Tenders
• Pecan Crusted Chicken Tenders with Honey Mustard Sauce
• Chicken Piccata

Parmesan Crusted Chicken

Read the Print-friendly version from the original article

By Jennifer Segal Servings: 4 Total Time: 30 Minutes

Ingredients

For Breading

• ½ cup all purpose flour
• 2 eggs
• ⅔ cup seasoned Italian bread crumbs (I use Progresso)
• ⅓ cup freshly grated Parmigiano-Reggiano cheese
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary

For Chicken

• 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note)
• Salt and freshly ground black pepper
• ¼ cup olive oil
• Lemon wedges, for serving

Instructions

1. 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.
2. 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.
3. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
4. Note: If chicken breasts are large (8 or more ounces), it’s best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

Pair With

Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

This article was originally published on OnceUponaChef.com.

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