Description
This Crispy Parmesan Crusted Chicken recipe features tender chicken breasts coated in a golden, crunchy parmesan crust. It’s pan-fried to perfection using butter and olive oil, creating a rich and flavorful main dish that is quick to prepare and perfect for a satisfying meal.
Ingredients
Scale
Chicken and Coating
- 500 g / 1 lb chicken breast (2 pieces)
- 1 egg
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- 125 g / 4 oz / 1 1/4 cups shredded parmesan
Cooking Fats
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
- Prepare the chicken: Cut each chicken breast horizontally to make 4 steaks. Pound the pieces to a uniform thickness of about 1.75 cm / 3/4 inch if they are thicker to ensure even cooking.
- Make the egg wash: In a bowl, whisk together the egg, minced garlic (if using), and a pinch of salt and pepper until combined.
- Prepare the parmesan coating: Place the shredded parmesan in a shallow bowl for easy dredging.
- Coat the chicken: Dip each chicken piece into the egg wash, then place it parmesan side down in the parmesan bowl. Press firmly to adhere the cheese, then turn and coat the other side, pressing extra parmesan on the chicken and shaking off excess.
- Heat the fats: In a large non-stick or well-seasoned cast iron skillet, melt the butter and heat the olive oil together over high heat.
- Cook the chicken: Place the coated chicken pieces in the hot skillet. Do not move them initially to allow the parmesan crust to adhere and crisp up properly. Press down lightly with a spatula.
- Flip when golden: After about 3 minutes, lift a corner to check for a deep golden brown crust. Flip the chicken using tongs carefully.
- Cook the other side: Cook for another 3 minutes until the second side is also crispy and golden. Avoid moving the chicken until it’s cooked to prevent the crust from sliding off.
- Serve immediately: Once cooked, serve the chicken hot. It pairs wonderfully with lemon slices, cauliflower mash, and fennel slaw with yoghurt dressing for a complete meal.
Notes
- Use chicken breasts of even thickness or pound thicker pieces to ensure even cooking.
- Freshly shredded parmesan works best for coating and crisping.
- Press the parmesan firmly into the chicken for a good crust.
- Do not move the chicken too much during cooking, or the crust may slide off before it crisps.
- Serving suggestions include lemon slices, cauliflower mash, and fennel slaw with yoghurt dressing.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-Inspired
Keywords: crispy chicken, parmesan crusted chicken, pan-fried chicken, easy chicken recipe, parmesan chicken
