Poulet en croûte de parmesan

Ingrédients

• 1/2 cup all-purpose flour
• 2 eggs
• 2/3 cup panko bread crumbs
• 2/3 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 boneless skinless chicken breasts cut in half lengthwise or 4 chicken cutlets
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• Chopped fresh parsley for garnish

Préparation

1. 1

   Set up three breading dunking stations in a shallow bowl or a plate with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.

2. 2

   Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture, coating both sides.

3. 3

   Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes, then flip and cook for 3 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Let the chicken rest loosely tented for 5 minutes. If desired, garnish with chopped fresh parsley.