Easy Parmesan Crusted Chicken
This Easy Parmesan Crusted Chicken is crispy, cheesy, and irresistibly delicious! A quick and simple dinner that your family will love and ask for seconds.
Servings: 4 servings
Ingredients
- 1 lb. boneless skinless chicken breast tender and versatile
- 1 cup all-purpose flour used for dredging
- 2 eggs beaten
- 1 cup breadcrumbs homemade or store-bought
- ½ cup finely grated Parmigiano-Reggiano cheese adds rich, cheesy flavor
- Salt and pepper essential for seasoning
- Vegetable oil for frying
Instructions
- Start by slicing your chicken breasts into thinner cutlets if desired. Pat them dry with paper towels, then season both sides with salt and pepper.
- Set up your dredging station with flour in the first dish, beaten eggs in the second, and a mixture of breadcrumbs and Parmigiano-Reggiano cheese in the third.
- Coat each piece of chicken in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Press into breadcrumb and cheese mixture for even coating.
- Heat about a half-inch of vegetable oil in a large frying pan over medium heat. Test heat by dropping a breadcrumb; it should sizzle.
- Fry chicken pieces carefully in hot oil for 4-5 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding.
- Transfer cooked chicken to a plate lined with paper towels to drain excess oil. Serve immediately, garnished as desired.
Equipment
- Cutting Board
- Meat Mallet
- Three shallow dishes
- Frying pan
- Slotted spatula
- Paper Towels
Notes
- Add dried herbs like oregano or basil to breadcrumb mixture for extra flavor.
- Let coated chicken rest a few minutes before frying to help coating adhere better.
- Use a thermometer to ensure chicken reaches 165°F for safety.
- Freeze dredged chicken on a baking sheet before transferring to freezer bags for meal prep.
- Leftovers store up to 3 days in fridge; reheat in oven for best texture.