Crispy Parmesan Chicken
A quick and easy weeknight dish featuring chicken breasts with a deliciously crunchy parmesan crust that will leave everyone wanting more.
Ingredients
Main Ingredients
- 2 pieces large chicken breasts, halved lengthwise Opt for fresh breasts that are pinkish without dark spots.
- 50 g plain flour
- 2 pieces eggs, beaten
- 80 g panko breadcrumbs These work best for achieving a crispy texture.
- 50 g grated parmesan Freshly grated cheese is preferred for better melting.
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons olive oil
- 1 tablespoon butter
- salt and black pepper To taste.
- Extra grated parmesan For serving.
- Fresh parsley, chopped For garnish.
- Lemon wedges For serving.
Instructions
Preparation
- Slice each chicken breast in half lengthwise and season with salt and pepper.
- In three separate bowls, place the plain flour, beaten eggs, and a mixture of breadcrumbs, grated parmesan, garlic powder, and paprika.
Coating and Cooking
- Dredge each piece of chicken in the flour, dip it into the egg, then press it into your breadcrumb mixture.
- Heat olive oil and butter in a large pan over medium heat.
- Cook the coated chicken for about 4 to 5 minutes per side until the crust is golden and crisp.
- Let the chicken rest for a couple of minutes before serving.
- Serve the crispy chicken over a bed of creamy mashed potatoes or your favorite slaw, garnished with extra grated parmesan, chopped parsley, and lemon wedges.
Notes
Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (75°C). Avoid overcrowding the pan for even cooking.