Crispy Parmesan Crusted Chicken Recipe

Ingredients

• 4 small boneless skinless chicken breasts or 4 chicken cutlets
• 1/4 cup flour
• 1 tablespoon Italian seasoning
• 1/2 tablespoon salt
• 2 large eggs, whisked
• 1/2 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese, finely shredded
• 1/3 cup olive oil
• 4 portions lemon wedges for garnish

Instructions

1. 1

   Prepare the coating: In a shallow dish, mix together the flour, Italian seasoning, and salt. In a second shallow dish, whisk the eggs until smooth. In a third shallow dish, combine the Panko breadcrumbs and finely shredded Parmesan cheese.

2. 2

   Coat the chicken: Dredge each chicken breast first in the flour mixture, shaking off any excess. Then dip it into the whisked eggs to coat completely. Finally, press the chicken into the Panko and Parmesan mixture ensuring an even and thorough coating on both sides.

3. 3

   Heat the olive oil: In a large skillet over medium heat, warm the olive oil until shimmering but not smoking.

4. 4

   Cook the chicken: Place the breaded chicken breasts into the skillet. Cook for about 4-5 minutes on each side, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Avoid overcrowding the pan by cooking in batches if necessary.

5. 5

   Rest and serve: Remove the chicken from the skillet and let it rest for a couple of minutes. Serve garnished with lemon wedges to squeeze over the chicken for a bright, fresh flavor.