Parmesan Crusted Chicken

Cut chicken breast that is crispy and pan fried.

Parmesan Crusted Chicken - chicken breasts are halved into thin chicken cutlets, dredged in an herb seasoned parmesan and breadcrumb coating, and then pan fried in olive oil until golden brown and crispy. A easy way to prepared chicken, simple enough for a quick weeknight dinner, and fancy enough for company.

Course Dinner

Cuisine American

Keyword parmesan crusted chicken, parmesan crusted chicken recipe, parmesan herb crusted chicken

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 275kcal

Author Jessica - Together as Family

Equipment

Digital Meat Thermometer

Ingredients

3 boneless, skinless chicken breasts
1 cup grated parmesan cheese ^{(see notes)}
1/2 cup plain breadcrumbs
1 teaspoon garlic salt
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1/4 cup olive oil
2 large eggs

Instructions

Prep Chicken (2 options) :
Option 1 - Using a meat mallet/meat tenderizer, pound each chicken breast to a 1/2-inch thickness. This way yields 3 larger pieces of parmesan crusted chicken.
Option 2 - Cut each chicken breast in half horizontally to form two thinner pieces of chicken. This way yields 6 thin pieces of parmesan crusted chicken. You may need to cook the chicken in two batches (depending on pan size) with new olive oil for each batch.
3 boneless, skinless chicken breasts
In a shallow dish add the parmesan cheese, breadcrumbs, garlic salt, Italian seasoning, and black pepper and stir with a fork until combined.
1 cup grated parmesan cheese, 1/2 cup plain breadcrumbs, 1 teaspoon garlic salt, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper
Heat the olive oil, inside a large skillet pan or cast iron skillet, over medium-high heat.
1/4 cup olive oil
Dredge Chicken While Oil Is Heating :
Crack the eggs into a shallow dish and whisk them with a fork. Coat each chicken breast evenly into the beaten egg mixture on both sides.
Dredge the chicken in the bread crumb mixture, pressing gently to adhere the coating to both sides of the chicken pieces.
2 large eggs
Place the coated chicken breasts into the skillet pan and cook for 4-5 minutes on each side until the crust turns a golden brown color and the chicken is cooked through and reaches an internal temperature of 165 degrees F.
^{*If you have 6 pieces of chicken (from cutting the chicken horizontally) then you may need to cook the chicken in two batches with new olive oil for each batch if necessary.}
Transfer the chicken to a plate lined with paper towels to remove excess oil once cooked and before serving.

Notes

Parmesan Cheese : You can use grated parmesan cheese (the shelf-stable stuff in the plastic bottle) or use shredded parmesan cheese. I prefer using the finer grated parmesan cheese because of the finer texture of it and shredded parmesan cheese tends to burn easier when pan fried.

Oil : You can use avocado oil, canola oil, or vegetable oil.

Nutrition