It is 6pm. You are tired. Dinner needs to happen fast. This Crispy Parmesan Chicken is the perfect solution for your busy evening.
This recipe delivers a golden, crunchy crust. It keeps the chicken juicy inside. Your whole family will love this simple meal. It is timely, fresh, and totally satisfying right now.
Why You Will Love This Recipe
This dish is a total winner for families. It takes just 30 minutes from start to finish. You likely have most ingredients in your pantry already. The panko crust stays incredibly crunchy every time. Your kids will ask for seconds before you even sit down.
It is perfect for busy weeknights. It feels like a treat without the stress. You can rely on this recipe every single week.
Simple Method
Making this dish is very simple and rewarding. You will set up a quick breading station. First, you coat the chicken in flour. Then, you dip it in egg and cheese crumbs. Finally, you pan-fry it until it is golden. Even beginner cooks can master this with ease.
Ingredients You Will Need
These simple ingredients create a restaurant-quality meal at home.
- 2 large boneless skinless chicken breasts, halved and pounded
- 0.5 cup all-purpose flour
- 2 large eggs, thoroughly beaten
- 1 cup Panko breadcrumbs
- 0.5 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup extra virgin olive oil
Step-by-Step Directions
- Place chicken cutlets between plastic wrap and pound to 0.5 inches.
- Set up three containers for flour, eggs, and the crumb mixture.
- Dredge each piece of chicken in the seasoned flour.
- Submerge the chicken into the egg wash until coated.
- Press the chicken firmly into the Parmesan-Panko mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Fry chicken for 3 to 4 minutes per side until golden.
- Transfer the chicken to a wire rack for 3 minutes.
Best Ways to Enjoy It
Serve this chicken warm with a fresh lemon wedge. It pairs beautifully with a simple buttered pasta. You can also serve it over a bright green salad. Set the table and enjoy a wonderful family moment. This is comfort food at its best.
Storage and Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for three days. To keep the crunch, avoid the microwave. Reheat in a 350°F oven for 10 minutes. This makes a great lunch the next day. You can even slice it for sandwiches.
Recipe Tips
- Do not skip the wire cooling rack.
- Avoid crowding the pan while frying.
- Use freshly grated Parmesan for better flavor.
- Pound the chicken to a uniform thickness.
- Add a pinch of red pepper for heat.
- Double the batch for easy meal prep.
- Use a meat thermometer for perfect results.
Ways to Switch It Up
- Use gluten-free breadcrumbs for a dietary swap.
- Swap Italian seasoning for smoked paprika.
- Try honey mustard for a different dipping sauce.
- Add fresh herbs to the Panko mixture.
Common Questions
Can I bake this instead?
Yes, you can bake it at 400°F. It will take about 15 to 20 minutes. Spray the chicken with oil for extra crunch.
How do I know it is done?
The chicken should reach 165°F internally. The crust should be a deep golden brown. It will feel firm to the touch.
I hope this crunchy chicken brings a smile to your table. It is the perfect way to end a busy day. Give it a try tonight!
— Lidia
Crispy Parmesan Chicken
Ingredients
- 2 large boneless skinless chicken breasts, halved lengthwise and pounded to 1/2-inch thickness
- 0.5 cup all -purpose flour
- 2 large eggs , thoroughly beaten
- 1 cup Panko breadcrumbs
- 0.5 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup extra virgin olive oil
Instructions
- Place chicken cutlets between two sheets of plastic wrap and pound with a meat mallet to a uniform thickness of 0.5 inches.
- Establish a breading station with three shallow containers: flour mixed with salt and pepper in the first; beaten eggs in the second; and a combination of Panko, Parmesan, Italian seasoning, garlic powder, and onion powder in the third.
- Dredge each piece of chicken in the flour, shaking off all excess particles.
- Submerge the floured chicken into the egg wash until completely coated, allowing excess to drip off.
- Press the chicken firmly into the Parmesan-Panko mixture, ensuring a dense, even coating on all surfaces.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers (approximately 350°F / 175°C).
- Carefully place chicken cutlets in the skillet, frying for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a wire cooling rack for 3 minutes to prevent the bottom from steaming and losing its crispness before serving.
