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Parmesan Crusted Chicken Recipe

Parmesan Crusted Chicken Recipe
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★★★★★

5.1 from 8 reviews

Parmesan Crusted Chicken is a crispy, flavorful dish featuring tender chicken breasts coated in a seasoned mixture of Italian bread crumbs and freshly grated Parmigiano-Reggiano cheese. Pan-fried to a golden brown and served with fresh lemon wedges, it offers a perfect balance of crunchy texture and savory taste. This recipe is easy to prepare and can be made ahead or frozen for convenience.

Ingredients

Scale

Dry Ingredients

  • ½ cup all purpose flour
  • ⅔ cup seasoned Italian bread crumbs (e.g., Progresso)
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Wet Ingredients

  • 2 eggs
  • ¼ cup olive oil

Herbs & Seasonings

  • 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary)
  • Salt and freshly ground black pepper, to season chicken breasts

Main

  • 3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼” thick
  • Lemon wedges, for serving

Instructions

  1. Prepare Breading Stations: Set up three large shallow bowls in a line. Place the flour in the first bowl; beat the eggs in the second bowl; and in the third bowl combine the bread crumbs, Parmesan cheese, salt, pepper, and fresh herbs. This setup will ensure an easy, efficient breading process.
  2. Season and Bread Chicken: Season each chicken breast evenly with salt and pepper. Dredge a breast lightly in the flour, shaking off any excess, then dip it into the beaten eggs coating it thoroughly and letting any extra drip off. Finally, coat the chicken well in the bread crumb mixture, turning multiple times to ensure an even crust. Place the breaded chicken on a plate and repeat with the remaining breasts.
  3. Cook the Chicken: Heat olive oil in a large sauté pan over medium heat until hot. Add the chicken breasts and cook for 2 to 3 minutes on the first side until golden and crisp. Flip the breasts and cook another 2 to 3 minutes until fully cooked through and golden on the other side. Serve promptly with fresh lemon wedges to brighten the flavor.
  4. Optional Size Tips: If your chicken breasts are large (8 ounces or more), consider cutting each one in half crosswise after pounding to create smaller portions, or slice them horizontally before pounding to make thinner cutlets that cook evenly without spreading too much.
  5. Make-Ahead Instructions: You can bread the chicken up to one day in advance. After breading, arrange the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Keep refrigerated and bring to room temperature for about 15 minutes before frying to ensure even cooking.
  6. Freezing Instructions: To freeze before cooking, place breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe bag or airtight container with parchment paper between layers. Freeze up to 3 months. Thaw overnight in the fridge before cooking. To freeze cooked chicken, cool completely, wrap individually, and store in freezer-safe bags for up to 3 months. Reheat in a 375°F oven until heated through and crispy; avoid microwaving.

Notes

  • If chicken breasts are large, slicing or halving helps even cooking and manageable portion sizes.
  • Use freshly grated Parmigiano-Reggiano cheese for the best flavor and texture.
  • Bring breaded chicken to room temperature before cooking to ensure even cooking.
  • The recipe can be made ahead and frozen either before or after cooking for convenience.
  • Reheat frozen cooked chicken in the oven to maintain crust crispness.
  • Serve with lemon wedges to add a zesty brightness that complements the savory crust.

Nutrition

Keywords: Parmesan crusted chicken, breaded chicken, pan-fried chicken, Italian chicken recipe, easy chicken dinner, crispy chicken breast

Find it online: https://kitchenbyrita.com/parmesan-crusted-chicken-recipe/