Crispy Parmesan Crusted Chicken

Ingredients

• 454 g (1 pound; 2 large breasts)chicken breasts
• 1 teaspoonItalian seasoning
• ½ teaspoononion powder
• 1 pinchsalt, for seasoning
• 1 pinchpepper, for seasoning
• 2eggs
• 1 clovegarlic, minced
• ½ teaspoonItalian seasoning
• 1 pinchsalt, to taste
• 1 pinchpepper, to taste
• About 100 g (1 cup)freshly grated Parmesan cheese
• About 50 g (½ cup)almond flour, not almond meal
• 30 ml (2 tablespoons)olive oil
• 14 g (1 tablespoon)butter

Instructions

1. 1

   Slice and season

   Slice each chicken breast horizontally in half to make 4 fillets. Season generously with 1 teaspoon Italian seasoning, onion powder, a pinch of salt and a pinch of pepper, then set aside.

2. 2

   Prepare egg wash

   Whisk the eggs, minced garlic and ½ teaspoon Italian seasoning in a shallow bowl. Add a pinch of salt and pepper, then place the chicken in the mixture and leave it to marinate.

3. 3

   Mix the coating

   In a separate shallow bowl, combine the grated Parmesan and almond flour.

4. 4

   Coat the chicken

   Lift a chicken piece from the egg wash with a fork or tongs and let excess liquid drip off. Dredge it in the Parmesan mixture, pressing gently with the back of the fork; turn and coat the other side. Shake off excess coating and repeat with the remaining pieces.

5. 5

   Heat the pan

   Heat the olive oil and butter in a large non-stick skillet or frying pan over medium-high heat.

6. 6

   Fry the first batch

   Fry 2 chicken pieces at a time without moving them for about 4 minutes. Leave them undisturbed so the coating has a chance to set and does not peel away.

7. 7

   Flip and finish

   When the coating is crisp, golden and set, flip the chicken and fry the other side until golden and cooked through. Repeat with the remaining chicken.

What is Parmesan-crusted chicken?

This is a pan-fried chicken dish with a crisp cheese-and-almond-flour coating, in the spirit of schnitzel but without breadcrumbs. The recipe is American in style, using familiar Italian-seasoned flavours.

Thin fillets help the chicken cook quickly, while grated Parmesan brings savoury flavour and almond flour forms the rest of the coating. Keeping the pieces still as they fry helps the crust set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 39g protein, 5g carbs, 28g fat.

The chicken supplies most of the protein, while the almond flour contributes some of the carbohydrates. Parmesan, eggs, olive oil and butter account for much of the fat. Pair a fillet with plenty of non-starchy vegetables for a balanced plate.

Getting the chicken ready

Even fillets: Slice the breasts horizontally to make four pieces. Similar thickness helps them cook at a similar pace.

First seasoning: The Italian seasoning, onion powder, salt and pepper flavour the chicken itself, rather than relying only on the crust.

Building the coating

Egg wash: Whisk the eggs with garlic and the second measure of Italian seasoning, then let the chicken sit in it as directed. This moist layer helps the dry coating cling.

Fine coating: Use freshly grated Parmesan and almond flour, not almond meal. The recipe specifies the finer flour for a more even coating.

The key pan-frying step

Steady heat: Warm the oil and butter over medium-high heat before adding the chicken. The recipe uses a non-stick pan to help the coated pieces release cleanly.

Hands off: Leave each piece untouched for about 4 minutes on the first side. Moving it before the crust sets can cause the coating to come away.

When the chicken is done

Crust cues: Look for a crisp, golden coating that has set before flipping. Turn the pieces carefully so the crust stays intact.

Doneness: Continue frying the second side until golden and cooked through, as the method directs. Thinner, evenly sliced fillets make it easier for the centre to cook before the coating gets too dark.

Serving ideas

Fresh sides: Serve with a green salad or steamed green vegetables to contrast with the rich, crisp coating. A squeeze of lemon can add a bright note at the table.

Heartier plate: Pair it with roasted vegetables or a simple potato side if you want a more substantial meal. Add sides after frying so the chicken can be served while its coating is crisp.

Recipe notes & tips

• Slice the chicken horizontally with a sharp knife and aim for similarly sized fillets.
• Use shallow bowls so the chicken is easy to dip and coat evenly.
• Let excess egg wash drip off before dredging to help the coating adhere.
• Press the Parmesan mixture gently onto each side, then shake away loose excess.
• Fry in batches of two as directed so the chicken pieces have room in the pan.
• Avoid shifting the chicken until the first side is crisp and set.

Variations

• Add lemon: Serve with lemon wedges for a fresh, tangy finish.
• Use dried herbs: Swap the Italian seasoning for another dried herb blend you enjoy.
• Add extra garlic: Increase the minced garlic in the egg wash for a stronger savoury note.
• Serve with salad: Add a crisp green salad for a lighter-feeling plate.
• Add vegetables: Pair the chicken with steamed or roasted vegetables.

Common mistakes to avoid

• Moving it too soon: The coating can peel away before it sets, so leave the first side untouched for about 4 minutes.
• Crowding the pan: The pieces may not fry evenly, so cook 2 at a time as directed.
• Using almond meal: Its coarser texture differs from the recipe's almond flour; choose almond flour for the coating.
• Skipping the drip: Excess egg wash can make the coating uneven, so let it run off before dredging.
• Uneven fillets: Pieces of different thicknesses cook at different rates, so slice the breasts as evenly as possible.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan or oven until hot, to help restore some crispness; the coating may soften during storage.

Frequently asked questions