Description
Crispy and flavorful Parmesan Crusted Chicken made with tender boneless chicken breasts, coated in a seasoned flour and egg mixture, then crusted with a crunchy Parmesan and Panko breadcrumb coating. Pan-fried to golden perfection and served with fresh lemon wedges for a zesty finish.
Ingredients
Scale
Chicken
- 4 small boneless skinless chicken breasts or 4 chicken cutlets
Coating
- ¼ cup all-purpose flour
- 1 tablespoon Italian seasoning
- ½ tablespoon salt
- 2 large eggs, whisked
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese, finely shredded
Cooking
- ⅓ cup olive oil
Garnish
- 4 portions lemon wedges
Instructions
- Prep the Coating Mix: In a shallow dish, combine the flour, Italian seasoning, and salt, mixing well to evenly distribute the seasonings.
- Prepare Egg Wash: In a separate shallow bowl, whisk the eggs until smooth and set aside to create the egg wash.
- Mix Parmesan Breadcrumbs: In another shallow dish, thoroughly mix the Panko breadcrumbs with the finely shredded Parmesan cheese, creating the crusting mixture.
- Coat the Chicken: Take each chicken breast or cutlet and first dredge it in the seasoned flour mixture to lightly coat. Then dip it into the egg wash, ensuring it is fully covered. Finally, press the chicken into the Parmesan-Panko mixture, coating all sides evenly for a crispy crust.
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking, ready for frying.
- Cook the Chicken: Place the coated chicken pieces in the hot oil. Fry for about 4-5 minutes per side or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan and cook in batches if needed.
- Drain and Rest: Remove the chicken from the pan and place it on a paper towel-lined plate to absorb excess oil. Let it rest for a few minutes to lock in juices.
- Serve: Plate the chicken alongside fresh lemon wedges to squeeze over before eating, adding a bright and tangy flavor.
Notes
- Use chicken cutlets or pound the chicken breasts to an even thickness for uniform cooking.
- For extra crispiness, you may double coat by repeating the egg wash and breadcrumb steps.
- Ensure the oil is hot enough before frying to avoid soggy crust.
- Can be served with a side salad, steamed vegetables, or pasta.
- Parmesan cheese adds a nutty flavor; substitute with Pecorino Romano if desired.
Keywords: Parmesan Crusted Chicken, Italian Chicken Recipe, Crispy Chicken Cutlets, Parmesan Chicken, Pan-fried Chicken