Parmesan Crusted Chicken Breasts
Description
Chicken cutlets, dredged in Parmesan cheese and Panko bread crumbs and pan fried turn a boring piece of chicken into a crispy, brown delight.
Ingredients
2 - 10 oz. each, boneless, skinless chicken breasts
1/2 c. all-purpose flour
2 t. Italian seasoning
1 1/2 t. garlic powder
2 large eggs, beaten
1 c. Panko bread crumbs
1/2 c. finely shredded Parmesan cheese
salt and freshly ground black pepper
6 T. olive oil
lemon wedges and fresh parsley, for serving
Directions
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Split each chicken breast horizontally into two portions, making four pieces total. Cover chicken with plastic wrap; pound each piece to an even 1/4 inch thickness with the flat side of a meat mallet.
In a shallow dish, add flour, Italian seasoning and garlic powder; stir.
In another shallow dish, whisk eggs together until blended.
In a third shallow dish, toss together Panko and Parmesan cheese.
Season each side of chicken cutlets with salt and pepper.
Dredge each chicken cutlet on both sides in flour mixture; dredge both sides in egg, then lift out and let excess run off.
Transfer each to Panko mixture, coating both sides while pressing mixture in to coat well.
Heat 1/4 c. olive in a 12 inch heavy non-stick skillet over medium heat.
Add 2 breasts to hot skillet; cook until golden brown on bottom, about 4 minutes, reducing temperature slightly if it's browning too quickly. Flip; cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.
Transfer to drain on a platter lined with paper towels, leaving oil in skillet; keep warm.
Add remaining 2 T. oil to the skillet; repeat cooking process with remaining chicken breasts.
Serve warm, garnished with parsley and lemon wedges, if desired.
4 servings.