This Parmesan Crusted Chicken recipe delivers a crispy, flavorful coating with a perfect blend of herbs and garlic, fried to golden perfection. Served hot, it's a delicious and easy main course suitable for a satisfying dinner.
Total Time:35 minutes
Yield:4 servings
Ingredients
Chicken
1 pound boneless skinless chicken breasts cut into cutlets, and pounded 1/2 inch thick (453.6 grams)
Salt and pepper to taste
Breading
1/2 cup all purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup panko breadcrumbs (112 grams)
1/2 cup Parmesan cheese, grated (25 grams)
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon garlic powder
For Frying
1/4 cup vegetable oil (approximately 60 ml or 198 grams)
Instructions
Prepare the chicken: Slice the chicken breasts in half, butterfly style. Pound any thick areas between plastic wrap using a meat mallet or rolling pin until about 1/2 inch thick. Pat dry thoroughly and season both sides lightly with salt and pepper.
Prepare the breading stations: Place the flour on a plate. In a shallow dish, whisk together the eggs and milk. In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, and garlic powder.
Bread the chicken: Working one piece at a time, dredge each chicken cutlet first in the flour, then dip into the egg mixture, and finally coat with the seasoned panko breadcrumb mixture. Place breaded chicken pieces on a wire rack set over a rimmed baking sheet lined with foil. Let rest while heating oil.
Heat the oil: In a large heavy-bottomed skillet over medium heat, heat the vegetable oil until it reaches about 350 degrees Fahrenheit, using an instant-read thermometer for accuracy.
Fry the chicken: Fry two chicken pieces at a time for about 3 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown. Transfer cooked chicken to the wire rack and tent loosely with foil to keep warm. Repeat with remaining chicken pieces.
Serve: Serve the Parmesan crusted chicken hot and enjoy as a main course with your favorite sides.
Notes
Ensure chicken pieces are pounded evenly to promote even cooking and crispy crust.
Use fresh Parmesan cheese for the best flavor and crunchy texture.
Maintain oil temperature around 350°F to avoid greasy chicken.
You can substitute dried herbs with fresh herbs for a brighter flavor, adjusting quantity accordingly.
Use a wire rack to drain excess oil and keep the crust crispy.
