Description
This Parmesan Crusted Chicken recipe offers a flavorful, crispy-coated chicken breast pan-fried to golden perfection. Coated in a blend of seasoned Italian bread crumbs, freshly grated Parmigiano-Reggiano, and fragrant herbs, these chicken breasts are tender on the inside with a crunchy, cheesy crust. Ready in just 30 minutes and perfect for an easy weeknight dinner, this dish is served with fresh lemon wedges to brighten the flavors.
Ingredients
Scale
Coating Mixture
- 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)
Chicken
- 3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick
- Salt and freshly ground black pepper, to season
- ¼ cup olive oil
- Lemon wedges, for serving
Instructions
- Prepare coating bowls: Set up three large shallow bowls in a row. Place the flour in the first bowl. Beat the eggs in the second bowl. In the third bowl, combine the bread crumbs, grated Parmesan cheese, salt, pepper, and chopped fresh herbs.
- Bread the chicken: Season the chicken breasts with salt and pepper. Dredge each breast first in the flour, shaking off excess. Then dip in the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the bread crumb mixture, turning several times. Place breaded chicken on a plate and repeat with remaining breasts.
- Pan-fry the chicken: Heat olive oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts. Cook for 2 to 3 minutes until the underside is golden brown. Flip and cook for another 2 to 3 minutes until the chicken is cooked through and crust is crisp. Serve immediately with lemon wedges.
- Optional portioning: If chicken breasts are large (8 ounces or more), cut them in half crosswise after pounding to create smaller portions or slice horizontally before pounding to make thinner cutlets that hold shape better.
- Make-ahead option: Bread the chicken up to one day before cooking. Place breaded chicken on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate. Before cooking, let chicken sit at room temperature for 15 minutes to ensure even cooking.
- Freezing instructions: To freeze breaded chicken before cooking, arrange in a single layer on a parchment-lined tray and freeze 1-2 hours until solid. Transfer to freezer-safe bags with parchment between layers. Store up to 3 months. Thaw overnight in refrigerator before pan-frying. To freeze cooked chicken, let cool completely, wrap each piece tightly, and store in freezer bags up to 3 months. Reheat baked at 375°F until reheated and crispy; avoid microwaving to maintain crust.
Notes
- Pound chicken breasts to an even ¼-inch thickness to ensure quick and even cooking.
- Use fresh herbs and freshly grated Parmesan for the best flavor.
- The recipe can be made ahead or frozen for convenience.
- Lemon wedges add a bright, fresh contrast to the crispy crust.
- Do not overcrowd the pan while frying to maintain crispiness.
- Use medium heat to prevent burning the coating while ensuring chicken cooks through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
