Parmesan Chicken
Servings 4
Equipment
- Large skillet
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup Italian style bread crumbs
- ½ cup Parmesan cheese grated, plus more for serving
- ½ tsp garlic powder plus a bit more for the flour
- ½ tsp dried basil plus a bit more for the flour
- Pinch of crushed red pepper flakes
- Sea salt and fresh cracked pepper to taste
- ½ Flour
- 2 eggs beaten well
- 1 tbsp olive oil more if needed
Instructions
- Prepare the chicken by placing the chicken breasts between two pieces of plastic wrap and pounding them with a mallet until they are ¼ inch thick. Cut each breast in half.
- Prepare the dredging station by combining the panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a shallow bowl, then mix thoroughly.
- Place the flour in a shallow bowl and season with garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste, and mix well.
- Beat the eggs in a separate bowl.
- Dredge the chicken by coating each piece first in the flour mixture, then the egg mixture, then the panko mixture, making sure to coat evenly. Place on a plate and repeat with the remaining pieces of chicken.
- Refrigerate the chicken for 15-30 minutes. Don't skip this step because it helps the coating adhere to the chicken.
- Cook the chicken by heating the oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through.
- Remove from heat and serve immediately with extra parmesan on the side. Enjoy.