Parmesan Crusted Chicken Breasts
Description
You'll be happy to serve these chicken breasts cutlets to your friends and family. They have a crunchy, flavorful crust on the outside and are tender inside. Plus, they are simple, economical and quick to prepare.
Ingredients
2 boneless chicken breasts
1 t. salt
1 t. garlic powder
1 t. black pepper
1 c. all-purpose flour
2 large eggs
1 T. milk
1 c. panko bread crumbs
1/2 c. grated Parmesan cheese
1 T. Italian seasoning
vegetable oil, for frying
4 lemon wedges, for serving
Directions
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Trim and discard unwanted fat from the chicken. Cut each breast horizontally to make two thin cutlets.
Place each cutlet on the countertop, sandwiched i between 2 layers of plastic wrap. Pound each cutlet until it's 1/4 to 1/2 inch thick. Season with salt, pepper, and garlic powder.
Add flour to a shallow dish. In another dish, whisk together the eggs and milk. In a third dish, combine the bread crumbs, Parmesan cheese, and Italian seasoning.
Pour the oil into a deep, large skillet until it's 1 to 2 inches deep. Heat the oil to a temperature between 350 and 375 degrees F.
While the oil is heating, coat the chicken first in flour, then dipped in the egg mixture, followed by the panko mixture, making sure that all parts of the chicken are evenly coated.
Place the breaded chicken into the hot oil. Fry for 2 to 3 minutes, working in batches if necessary, to avoid overcrowding the pan. Flip the chicken over; cook for another 2 to 4 minutes, or until the chicken reaches an internal temperature of 165 degrees F. and the outside is browned and crisp.
Transfer the chicken to a platter; let rest for 5 minutes.
Serve with alemon wedges.
2-4 servings.