Monday, April 29, 2019

Parmesan Crusted Chicken

Need something quick for lunch or dinner?  This chicken is so quick and easy and simply delicious!  I use chicken breasts and coat them with Parmesan cheese and panko bread crumbs and then pan fry them until they are crispy. You can use chicken breast cutlets for an even quicker recipe.  I also like to slice them up and lay them on top of my salads.  So good!

Parmesan Crusted Chicken

2-4 chicken breast or 1 pound of chicken breast cutlets
salt and pepper
sprig fresh rosemary
cup grated parmesan cheese
eggs, beaten
cup panko bread crumbs
1/4 cup olive oil
2 tablespoons butter

Set up a breading station with three bowls. One bowl will have your beaten eggs. The second will have your parmesan cheese and the third will have your panko bread crumbs.

Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. 



Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined. Melt the butter and oil in a heavy skillet and set on medium high heat while you bread the chicken.  


First dip each chicken cutlet into the parmesan cheese.  Next dip the chicken into the beaten egg and shake off any excess. Finally dip into the panko bread crumbs.


Add 2 or 3 chicken breasts or cutlets at a time to the heated skillet and cook for 4-5 minutes on each side, until golden and crispy. 

 Do not crowd  your skillet or they will not get crispy. 


Serve for lunch or dinner with a side or slice up for a salad!  Yum.

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