Crispy Parmesan Crusted Chicken
Chicken breast coated in shredded Parmesan and pan-fried until the cheese forms a golden, crunchy crust. Serve with lemon slices, cauliflower mash, or fennel slaw.
By Cookin' Kitchen
- Total: 15 minutes
- Servings: 4 servings
Recipe
Crispy Parmesan Crusted Chicken
Chicken breast coated in shredded Parmesan and pan-fried until the cheese forms a golden, crunchy crust. Serve with lemon slices, cauliflower mash, or fennel slaw.
Cookin' · https://cookin.club/recipes/crispy-parmesan-crusted-chicken
- Prep
- 7 minutes
- Cook
- 8 minutes
- Total
- 15 minutes
- Servings
- 4
Ingredients
For 4 servings
Equipment
- Bowl
- Fork
- Shallow bowl
- Large skillet
- Nonstick skillet or well-seasoned cast-iron skillet
- Spatula
- Tongs
Instructions
Step 1: Cut each chicken breast in half horizontally to make 4 steaks. If a piece is much thicker than 1.75 cm (3/4 inch) at its thickest point, pound it a little thinner.
Step 2: Put the egg, garlic, a pinch of salt, and pepper in a bowl. Whisk with a fork.
Step 3: Put the Parmesan in a shallow bowl.
Step 4: Dip the chicken in the egg, then place it in the Parmesan cut side down. Press it into the cheese, turn it over, and coat the other side with extra Parmesan, pressing to help it adhere. Shake off the excess and repeat with the remaining chicken.
Step 5: Melt the butter and heat the oil in a large skillet over high heat.
Step 6: Place the chicken in a nonstick skillet or a well-seasoned cast-iron skillet. Do not move it while the cheese is setting; the crust adheres once it turns crispy.
Step 7: Press the chicken down lightly with a spatula. Lift a corner to check the color, then turn it with tongs when the underside is deep golden brown; this took about 3 minutes in the recipe.
Step 8: Cook the other side for 3 minutes, or until it is deep golden brown and crispy. Do not move it until the crust is golden. Press lightly with a spatula, and do not cook for more than 6 minutes total, or the chicken may dry out.
Step 9: Serve immediately with lemon slices, cauliflower mash, or fennel slaw with yoghurt dressing.
Notes
Use shredded Parmesan in thin strands; finely grated or sandy Parmesan does not form the same thick crust. The cut side of each chicken breast is flat and takes the extra Parmesan well.
Chicken breast provides a broad, flat surface for the Parmesan to adhere to. Other flat cuts, such as chops or steaks, can work if they cook in about 6–8 minutes.
Nutrition per serving
- Calories
- 378 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Shredded Parmesan melts onto chicken breast as it cooks, forming a crisp, golden crust without breadcrumbs or flour. Garlic and egg help the Parmesan coat the chicken, while the cheese brings plenty of flavor.
Serve the chicken right away with lemon slices, cauliflower mash, or fennel slaw with yoghurt dressing.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment