Get the Recipe: Parmesan Crusted Chicken
This homemade Parmesan Crusted Chicken is even better than restaurants! It is made with juicy chicken breast coated in a crispy Parmesan crust and baked to perfection. This elegant and easy to make main course is perfect for any special occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- sea salt, to taste
- black pepper, to taste
- 1 cup flour, gluten free or regular
- 2 large eggs
- 2 cups breadcrumbs, gluten free or regular
- 1 cup grated Parmesan cheese
- 2 tsp dried Italian seasoning
- olive oil, for frying
For the Lemon Garlic Butter Sauce (Optional):
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp lemon zest
- fresh parsley, chopped, for garnish
- sea salt, to taste
- black pepper, to taste
Instructions
- First, place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness (about ½ inch) using a meat mallet or a rolling pin.
- Season both sides of the chicken breasts with salt and pepper.
- In three separate shallow dishes, set up a breading station. Place the flour in one dish, whisk the eggs in another dish, and combine the breadcrumbs, grated Parmesan cheese, and dried Italian seasoning in the third dish.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip it into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they adhere.
- In a large skillet or frying pan, heat about 2 tablespoons of olive oil over medium-high heat.
- Carefully place the breaded chicken breasts in the hot oil. Cook for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C). The exact cooking time will depend on the thickness of your chicken.
- Place the cooked chicken on a plate lined with paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving.
- Then, make the sauce. In a small saucepan, melt the butter over medium heat.
- Add minced garlic and sauté for about 1 to 2 minutes, or until fragrant but not browned.
- Stir in lemon juice and lemon zest, and season with salt and pepper to taste.
- Pour the lemon garlic butter sauce over the cooked parmesan crusted chicken.
- Finally, garnish with chopped fresh parsley.
Notes
- I am gluten free, so I use gluten free flour and gluten free Panko breadcrumbs. Feel free to use regular if you are not gluten free.
- Pound the chicken out to an even thickness.
- Use a meat thermometer to accurately measure the internal temperature of the chicken.
- Allow the chicken to rest for a few minute before slicing into.
- Stor leftovers in the fridge for up to 4 days.
Calories: 490kcal, Carbohydrates: 68g, Protein: 45g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 206mg, Sodium: 998mg, Potassium: 666mg, Fiber: 4g, Sugar: 4g, Vitamin A: 736IU, Vitamin C: 4mg, Calcium: 368mg, Iron: 5mg