Description
Golden Parmesan Crusted Chicken is a quick and delicious dinner upgrade featuring tender chicken breasts coated in a savory blend of Parmesan, breadcrumbs, and spices, then pan-fried to a crispy golden perfection. This recipe offers a perfect balance of crunchy exterior and juicy interior, garnished with fresh parsley for a flavorful and visually appealing meal.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (sliced into cutlets if thick)
Coating Mixture
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (panko or Italian-style)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dredging and Cooking
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 2 tablespoons olive oil or vegetable oil (for frying)
Garnish
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness if they are thick to ensure uniform cooking. Lightly season both sides of the chicken with salt and pepper.
- Prepare Coating Stations: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with a mixture of grated Parmesan, breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Coat the Chicken: Dredge each chicken piece first in the flour, shaking off any excess. Dip it into the beaten egg, then press it firmly into the Parmesan breadcrumb mixture to coat thoroughly on all sides.
- Cook the Chicken: Heat the olive or vegetable oil in a skillet over medium heat. Place the coated chicken pieces in the skillet and cook for 4–5 minutes on each side until they turn golden brown and reach an internal temperature of 165°F, ensuring they are cooked through.
- Finish and Serve: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil. Garnish with chopped fresh parsley and serve hot alongside lemon wedges, pasta, or a fresh salad for a complete meal.
Notes
- Using pounded thin cutlets helps the chicken cook evenly and quickly.
- For crispier coating, use panko breadcrumbs instead of regular.
- Ensure oil is hot before adding chicken to avoid soggy coating.
- Use a meat thermometer to confirm chicken reaches 165°F to ensure food safety.
- Serve immediately for best texture; coating may soften if left too long.
