Crispy Parmesan Crusted Chicken
This Parmesan Crusted Chicken is light and crispy on the outside - tender on the inside using only 5 ingredients in under 10 minutes.
Servings 4
Equipment
- 2 Medium Mixing Bowl
- 1 Large Non-stick Skillet
INGREDIENTS
- 2 B/S Chicken Breasts
- 2 tsp. Italian Seasoning
- 1 tsp. Garlic Powder
- Salt and Pepper - to taste
- 1 cup Panko Bread Crumbs
- ½ cup Grated Parmesan Cheese
- ½ cup AP Flour
- 2 Lg. Eggs
- EVOO - for frying
INSTRUCTIONS
- Combine the Cheese, Panko, and Flour in a shallow bowl. In another bowl, whisk the eggs.
- Slice the Chicken Breasts into cutlets horizontally. Pound into 1/4" thick cutlets, if needed.
- Generously season with Italian Seasoning, Garlic Powder, Salt, and Pepper.
- Dip the Breasts into the Eggs then into the Cheese/Panko/Flour mix, pressing each side to coat completely. Shake off any excess.
- Heat oil in a large NON-STICK frying pan. Fry two cutlets in a single layer for 4 minutes per side or until golden and crispy. Cutlets should be 165°F internally with a digital thermometer.
- Transfer to a plate lined with paper towels to drain. Serve while still hot.
Notes
Garnish with Lemon Wedges &/or Fresh Parsley springs.
Serve with Marinara Sauce for dipping, or dollop some sauce on each cutlet and then sprinkle with grated Mozzarella Cheese.
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