A delicious and crispy chicken dish coated with a flavorful Parmesan crust, perfect for any meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Pan-frying
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
½ cup all-purpose flour
2 large eggs
1 tbsp milk
1 cup panko breadcrumbs
¾ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
¼ tsp salt
2 tbsp chopped fresh parsley
3 tbsp olive oil
1 tbsp butter
Lemon wedges, for serving
Extra Parmesan, optional
Instructions
Prepare the chicken: If the chicken breasts are thick, carefully slice them horizontally into thinner cutlets. Gently pound them to an even thickness.
Season: Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
Set up the coating: Place the flour in one shallow bowl. Whisk the eggs with milk in a second bowl. In a third bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, paprika, black pepper, salt, and parsley.
Coat the chicken: Dip each chicken cutlet into the flour, shaking off excess. Dip into the egg mixture, then press firmly into the Parmesan-panko mixture so the coating sticks well.
Heat the pan: Heat the olive oil and butter in a large oven-safe skillet over medium heat.
Brown the chicken: Cook the chicken for 3–4 minutes per side, until the crust is deeply golden and crisp.
Finish cooking: Transfer the skillet to a preheated 400°F oven and bake for 8–12 minutes, or until the chicken reaches an internal temperature of 165°F.
Rest: Remove from the oven and let the chicken rest for 5 minutes.
Serve: Sprinkle with extra Parmesan and fresh parsley. Serve with lemon wedges, roasted vegetables, mashed potatoes, or a fresh salad.
Notes
For an extra-crispy crust, use freshly grated Parmesan and press the breadcrumb mixture firmly onto the chicken before cooking.