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Prepare the chicken: Place each butterflied chicken breast piece between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/4 to 1/2 inch thick. This tenderizes the chicken and ensures even cooking.

Set up the dredging station: Place the all-purpose flour in a shallow dish or plate.

Prepare the Parmesan-herb batter: In a separate shallow bowl, whisk together the large eggs, kosher salt, freshly ground black pepper, minced garlic, and finely chopped fresh parsley. Stir in the grated Parmesan cheese until a thick, uniform green-yellow batter is formed.

Coat the chicken: First, dredge each pounded chicken piece in the flour, ensuring all surfaces are thoroughly coated. Shake off any excess flour. Then, immediately dip each flour-coated piece into the Parmesan-herb batter, making sure it is completely covered.

Cook the chicken: Heat the unsalted butter in a large non-stick frying pan over medium heat until melted and shimmering. Carefully place the batter-coated chicken breasts into the hot pan. If desired, sprinkle with garlic powder while frying. Cook for 4 to 6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). You may need to cook in batches to avoid overcrowding the pan.

Serve: Transfer the cooked Parmesan Crusted Chicken Breasts to a plate and serve hot. This dish pairs wonderfully with a fresh garden salad or your favorite side.


Prepare the chicken: Place each butterflied chicken breast piece between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/4 to 1/2 inch thick. This tenderizes the chicken and ensures even cooking.

Set up the dredging station: Place the all-purpose flour in a shallow dish or plate.

Prepare the Parmesan-herb batter: In a separate shallow bowl, whisk together the large eggs, kosher salt, freshly ground black pepper, minced garlic, and finely chopped fresh parsley. Stir in the grated Parmesan cheese until a thick, uniform green-yellow batter is formed.

Coat the chicken: First, dredge each pounded chicken piece in the flour, ensuring all surfaces are thoroughly coated. Shake off any excess flour. Then, immediately dip each flour-coated piece into the Parmesan-herb batter, making sure it is completely covered.

Cook the chicken: Heat the unsalted butter in a large non-stick frying pan over medium heat until melted and shimmering. Carefully place the batter-coated chicken breasts into the hot pan. If desired, sprinkle with garlic powder while frying. Cook for 4 to 6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). You may need to cook in batches to avoid overcrowding the pan.

Serve: Transfer the cooked Parmesan Crusted Chicken Breasts to a plate and serve hot. This dish pairs wonderfully with a fresh garden salad or your favorite side.
