Description
This Parmesan Crusted Chicken recipe features tender, pounded chicken breasts coated in a crispy mixture of Italian bread crumbs, freshly grated Parmigiano-Reggiano, and herbs, then pan-fried to golden perfection. Ready in just 30 minutes, it’s an easy and flavorful dish perfect for a quick weeknight dinner, served with zesty lemon wedges to brighten each bite.
Ingredients
For Breading:
- ½ cup all purpose flour
- 2 eggs
- ⅔ cup seasoned Italian bread crumbs (such as Progresso)
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs (thyme, parsley, chives, or rosemary)
Main Ingredients:
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼-inch thick
- Salt and freshly ground black pepper, to season
- ¼ cup olive oil
- Lemon wedges, for serving
Instructions
- Prepare Breading Stations: Set up three large shallow bowls in a row. Place the flour in the first bowl, beat the eggs in the second, and combine the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
- Bread the Chicken: Season the chicken breasts generously with salt and pepper. Lightly dredge each breast in the flour, shaking off excess. Dip into the egg mixture, allowing any extra egg to drip off, then coat thoroughly with the breadcrumb and Parmesan mixture. Place the breaded chicken aside on a plate. Repeat for all chicken breasts.
- Pan-Fry the Chicken: Heat olive oil in a large sauté pan over medium heat. When the oil is hot, add the breaded chicken breasts. Cook for 2 to 3 minutes on the first side until golden brown, then flip and cook another 2 to 3 minutes until cooked through. The chicken should reach an internal temperature of 165°F for safety.
- Serve: Remove the chicken from the pan and serve immediately with lemon wedges to squeeze on top for a fresh, zesty finish.
- Optional Preparation Tips: If chicken breasts are large, consider cutting them in half horizontally before pounding to create thinner cutlets that cook evenly or slicing them crosswise post-pounding for smaller portions.
- Make-Ahead Instructions: Bread the chicken up to one day in advance. Place breaded pieces on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Before cooking, allow the chicken to come to room temperature for about 15 minutes for even cooking.
- Freezing Instructions: To freeze before cooking, arrange breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid (1-2 hours). Transfer to freezer-safe bags with parchment paper between layers; store up to 3 months. Thaw overnight in refrigerator before pan-frying. To freeze cooked chicken, cool completely, wrap individually, and freeze in airtight bags up to 3 months. Reheat in oven at 375°F until hot and crispy; avoid microwaving to keep crust crisp.
Notes
- If chicken breasts are larger than 8 ounces, slice horizontally before pounding or cut in half after pounding for smaller portions.
- You can bread chicken up to one day ahead and refrigerate to save time.
- When freezing breaded chicken, freeze in a single layer first before transferring to bags to prevent sticking.
- Reheat cooked chicken in the oven to retain crust crispness; avoid microwaving as it makes coating soggy.
