Crispy Chicken Parmesan (Print Version)
# Ingredients:
→ Essential Ingredient
01 -
2 big chicken breasts (about 10 oz each), split in half after butterflying
→ Breading Setup
02 -
1/2 cup of plain flour
03 -
1 1/2 teaspoons of garlic powder
04 -
2 teaspoons of Italian herb mix
05 -
2 large eggs, beaten
06 -
1 cup of panko crumbs
07 -
1/2 cup of finely shredded parmesan
08 -
A dash of salt and fresh pepper
→ Cooking & Garnish
09 -
6 tablespoons olive oil for frying
10 -
Lemon slices and fresh parsley for serving (optional)
# Instructions:
01 -
Butterfly the breasts and cut each in half. Lay each piece between plastic wrap and gently flatten to around 1/4-inch thick using a mallet.
02 -
Use three dishes: in one, mix the flour, garlic powder, and Italian seasoning. In another, whip up the eggs. In the third, stir together panko crumbs and parmesan.
03 -
Sprinkle salt and pepper on each piece. Then, coat them in this order: flour mixture, egg wash (let it drip off), and finally the panko mix, pressing firmly.
04 -
Heat 1/4 cup of olive oil over medium heat in a big non-stick skillet. Fry two pieces at a time until they're golden and hit an internal temperature of 165°F, about 4 minutes per side. Transfer to a paper towel to drain.
05 -
Pour in the remaining 2 tablespoons of oil and pan-fry the last two pieces in the same way. Serve them hot with a sprinkle of parsley and lemon wedges if you'd like.
# Notes:
01 -
You can coat the chicken in advance and store it in the fridge until cooking time.
02 -
If the chicken gets brown too quickly, turn the heat down a notch for even cooking.