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4.81 from 66 votes

Parmesan Crusted Chicken

This Parmesan Crusted Chicken is an easy meal idea. We use pounded thin chicken breasts, coat in a delicious Parmesan coating, and then fried to make them crispy. Add this chicken idea to your dinner this week.
Prep Time15 minutes
Cook Time7 minutes
Course: Main Course
Cuisine: American
Keyword: parmesan chicken
Servings: 4
Author: Jen Lunsford

Ingredients

  • 2 lb Boneless Skinless Chicken Breast
  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cup Shredded Parmesan Cheese
  • 4 tbsp Butter
  • 2 tbsp Olive Oil

Instructions

  • Cut each breast in half and pound to about 1/2" thick.
  • Beat egg and water in a shallow bowl until blended.
  • Add garlic, salt and pepper and whisk to blend.
  • Place parmesan in another shallow bowl.
  • Dip each piece of chicken in egg mixture making sure to coat.
  • Allow excess egg to drip off.
  • Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
  • Place butter and oil in a large skillet over medium high heat.
  • Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
  • Lightly press with spatula then turn over and again do not move until browned.
  • Lightly press with spatula and remove to serving plate.

Notes

  • Be sure to use shredded Parmesan cheese. Grated Parmesan will NOT work.
  • Use butter because it really adds a great flavor to the chicken and allows it to cook so perfectly.
  • If your chicken breasts are thick, butterfly them. Butterflying chicken breast is easy: just cut it in half, kind of like a hamburger bun.
  • Pounding the chicken reduces cooking time and is they key to perfectly fried chicken.
  • When coating in the cheese, give the chicken a firm press before flipping and repeating. This helps the cheesy crust to stick to the chicken.
  • When frying chicken, press lightly with a spatula just before flipping.
  • If you attempt to peek and flip them too soon, the cheesy coating will not stick to your chicken. 
  • Top the finished chicken with chopped fresh parsley leaves to dress it up a bit.

Nutrition

Calories: 656kcal | Carbohydrates: 3g | Protein: 69g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 261mg | Sodium: 1436mg | Potassium: 917mg | Fiber: 1g | Sugar: 1g | Vitamin A: 915IU | Vitamin C: 3mg | Calcium: 575mg | Iron: 1mg