Parmesan Crusted Chicken
Description
This wonderful chicken dish is so easy and quick, you can make it for weeknight dinners. It's juicy on the inside and nice and crispy on the outside.
Ingredients
Breading:
1/2 c. all-purpose flour
2 eggs
2/3 c. seasoned Italian breadcrumbs
1/3 c. freshly grated Parmigiano-Reggiano cheese
1/4 t. salt
1/4 t. freshly ground black pepper
2 T. finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
Chicken:
3-4 boneless skinless chicken breasts, about 1 1/2 lb., pounded 1/4" thick. If chicken breasts are large, 8 or more oz., cut them in half once they are pounded out.
salt
freshly ground black pepper
2 T. vegetable oil
2 T. olive oil
lemon wedges, for serving
Directions
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Set up three large shallow bowls in an assembly line. Place the flour in the first bowl; beat the eggs in the second bowl; mix the breadcrumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper. Dredge chicken breasts in the flour; shake off the excess until just a light coating remains; dip the chicken in the egg mixture, turning to coat evenly, letting any excess egg drip off; dredge the chicken in the breadcrumbs, turning a few times to coat well. Place breaded chicken on a plate.
Heat vegetable and olive oil in a large sauté pan over medium heat. When oil is hot, add the chicken breasts to the pan; cook for 2-3 minutes until the first side is golden brown; flip; continue cooking until done, 2-3 minutes longer.
Serve immediately sprinkled with more Parmesan cheese and garnished with lemon wedges.
4 servings.