As one of the best dishes ever invented, Chicken Parmesan has seen plenty of variations, twists, and modifications. But only one dish brings the stars of the show even closer together: Parmesan Crusted Chicken. The breadcrumb coating is just as crunchy and fragrant as ever, with the sharp, nutty Parmigiano-Reggiano mixed right into it. That way it melts directly onto the savory, juicy chicken, so every bite has cheesy delight guaranteed. Parmesan Crusted Chicken comes together in just half an hour, so other Chicken Parm dishes better watch out because this dish will top them all!
IngredientsFor the breading: • 1/2 cup all-purpose flour • 2 eggs • 2/3 cup seasoned Italian bread crumbs • 1/3 cup Parmigiano-Reggiano cheese, freshly grated • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1 tablespoon fresh herbs, such as thyme, parsley, chives, or rosemary, finely chopped For the chicken: • 3-4 chicken breasts, boneless, skinless, and pounded to 1/4-inch thickness • salt, to taste • freshly ground black pepper, to taste • 1/4 cup olive oil • lemon wedges, optional, for serving
Set up three shallow bowls in an assembly line.
In the first bowl, add the flour.
In the second bowl, add the eggs and beat them.
In the third bowl, mix the bread crumbs, Parmigiano-Reggiano cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chopped fresh herbs.
Season the chicken breasts with salt and pepper to taste.
Dredge each chicken breast in the flour, shaking off any excess.
Dip the flour-coated chicken into the egg mixture, turning it evenly to coat and letting any excess drip off.
Dredge the chicken in the bread crumb mixture, turning a few times to coat well.
Set the breaded chicken on a plate.
Heat the oil in a large sauté pan over medium heat.
When the oil is hot and shimmering, add the chicken breasts to the pan and cook until the first side is golden brown, about 2-3 minutes. Flip and continue cooking until the chicken is cooked through at 165 degrees F, about 2-3 minutes.
Serve immediately with lemon wedges.