Description

Golden, crispy Parmesan Crusted Chicken with a shatteringly crisp panko coating and juicy, tender chicken inside. This easy restaurant-quality dinner is packed with savory Parmesan flavor and perfect with fresh lemon wedges.

Ingredients

Scale

600g boneless, skinless chicken breasts, sliced into 4 thin cutlets
60g all-purpose flour
1 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp freshly cracked black pepper
2 large eggs, whisked
1 tbsp cold water
90g panko breadcrumbs
60g Parmigiano-Reggiano, finely grated
1 tsp dried Italian seasoning
3 tbsp olive oil
2 tbsp unsalted butter
Fresh lemon wedges, for serving

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Instructions

Pound the chicken cutlets to an even 1/4-inch thickness. Prepare three shallow bowls: seasoned flour, whisked eggs with water, and a mixture of panko, Parmesan, and Italian seasoning.
Pat the chicken dry. Dredge each cutlet in the seasoned flour, dip into the egg wash, then press firmly into the Parmesan-panko mixture until fully coated.
Heat the olive oil and butter in a large skillet over medium heat. Fry the chicken in batches for about 3 minutes per side until golden brown and crispy. Transfer to a wire rack.
Cook the remaining chicken, adding a little more oil if needed. Let the chicken rest for 2 minutes before serving.
Serve hot with fresh lemon wedges and your favorite side dishes.

Notes

Using freshly grated Parmigiano-Reggiano creates the best flavor and crispiest crust. Rest the cooked chicken on a wire rack to maintain a crunchy coating instead of letting it steam on a plate.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Pan Fried
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 1g
Sodium: 710mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 46g
Cholesterol: 220mg