Parmesan Crusted Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts (cut in half horizontally to make 4 thin cutlets)
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 large eggs, beaten
- 2 tbsp olive oil or butter
- Optional garnish: fresh parsley, lemon wedges, or extra Parmesan
Instructions
- Prep the chicken:
Pat chicken dry with paper towels. Season both sides lightly with salt and pepper. - Set up the dredging station:
- In one bowl, whisk eggs.
- In another bowl, mix Parmesan, breadcrumbs, garlic powder, onion powder, and paprika.
- Coat the chicken:
Dip each chicken cutlet in the egg, letting the excess drip off, then coat evenly with the Parmesan-breadcrumb mixture. Press gently so it sticks well. - Cook the chicken:
Heat olive oil (or butter) in a large skillet over medium heat.
Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temp 75°C / 165°F). - Serve:
Transfer to a plate, garnish with fresh parsley and a squeeze of lemon if desired.
Tips
- For extra crispiness, bake the coated chicken in a 400°F (200°C) oven for 18–20 minutes instead of pan-frying.
- Add a sprinkle of mozzarella on top and broil for 1–2 minutes for a cheesy crust!
- Serve with pasta, roasted veggies, or a fresh Caesar salad.
