Parmesan Crusted Chicken Breast
Parmesan Crusted Chicken Breast
Ingredients
For the Chicken
- 2 chicken breasts, about 6-8 ounces each, butterflied to create 4 thinner pieces
- 1/2 cup all-purpose flour, for dredging
For the Parmesan-Herb Batter
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
For Cooking
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder, optional
Instructions
- 1
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.
⏱️ 5 min
- 2
Set up the dredging station: Place the all-purpose flour in a shallow dish or plate.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 10 min
- 6
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.
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Crusted Chicken Breast
Ingredients
For the Chicken
- 2 chicken breasts, about 6-8 ounces each, butterflied to create 4 thinner pieces
- 1/2 cup all-purpose flour, for dredging
For the Parmesan-Herb Batter
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
For Cooking
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder, optional
Instructions
- 1
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.
⏱️ 5 min - 2
Set up the dredging station: Place the all-purpose flour in a shallow dish or plate.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 10 min - 6
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.