parmesan crusted chicken

How To Make parmesan crusted chicken

• 1

  Set up three breading dunking stations in shallow bowls or plates with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.
• 2

  Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture coating both sides.
• 3

  Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes then flip and cook for 3 minutes or until golden brown and cooked through. Let the chicken rest loosely tented for 5 minutes.
• 4

  NOTES Split thick breasts in half lengthwise or pound them till they are about 1/2 inch thick. You want the meat to be cooked through after the coating browns and crisps. Use freshly grated parmesan cheese. It makes all the difference in the world. You can substitute regular breadcrumbs for the panko if you are in a pinch. Although I really like the added crispiness that I get from panko breadcrumbs. When you place the chicken in the skillet try not to disturb it much. Let the breading crisp up on the chicken before flipping. Pro-Tip – to avoid the dreaded breading fingers use one hand for the egg mixture and the other hand for the flour mixture. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven from frozen at 425 for 15-18 minutes or until heated through
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