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Parmesan Crusted Chicken

A delightful and crispy dish featuring tender chicken coated in Parmesan breadcrumbs, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Breading
  • 1/2 cup all-purpose flour
  • 2 pieces eggs beaten
  • 2/3 cup seasoned Italian bread crumbs
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs (e.g., thyme, parsley, chives, rosemary)
For the Chicken
  • 3-4 pieces boneless skinless chicken breasts (about 1.5 pounds), pounded 1/4 inch thick
  • 1/4 cup olive oil for cooking
  • to taste Salt and freshly ground black pepper for seasoning
For Serving
  • as needed Lemon wedges

Method
 

Preparation
  1. Set up three shallow bowls: place the flour in the first bowl, beaten eggs in the second, and mix the bread crumbs, Parmesan cheese, salt, pepper, and herbs in the third.
  2. Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip it in the egg, and finally coat it in the bread crumb mixture.
Cooking
  1. Heat olive oil in a large sauté pan over medium heat.
  2. Cook the chicken breasts for 2-3 minutes on each side until they are golden brown and cooked through.
Serving
  1. Serve immediately with lemon wedges.

Notes

Optional Make-Ahead: Bread the chicken up to one day in advance and refrigerate. Let it sit at room temperature for 15 minutes before frying. Optional Freezing: Freeze the breaded chicken until solid, then store it in a freezer-safe bag for up to 3 months. Thaw overnight before cooking. Tips: Pound the chicken to an even thickness, avoid overcrowding the pan, and let the chicken rest after cooking.