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.
Ingrédients
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
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.
- Temps de préparation: 15 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Main Course
- Méthode: Pan Fried
- Cuisine: Italian
Nutrition
- Portion: 1 serving
- Calories: 510
- Sucre: 1g
- Sodium: 710mg
- Graisse: 28g
- Graisse saturée: 10g
- Graisses insaturées: 16g
- Gras trans: 0g
- Glucides: 18g
- Fibres: 1g
- Protéine: 46g
- Cholestérol: 220mg