Parmesan Crusted Chicken
Imagine crispy, cheesy perfection in every bite— Parmesan Crusted Chicken should be a staple in all kitchens. Chicken breast is coated in a mix of grated Parmesan or Pecorino Romano, Panko breadcrumbs, and seasonings. You can bake it for a lighter option or deep-fry it for an extra crispy & juicy final product. Either way, it makes for a savoury, mouthwatering dish that's sure to impress!
How its made
Tender chicken breast is pounded with a mallet to ensure even thickness all the way across. The chicken is then dunked in a seasoned egg wash mixture and then transferred to the crispy panko-parmesean coating. The chicken is then fried or baked to crispy golden perfection. A creamy buttery pan sauce and garlic lemon green beans are also prepared and pair perfectly with the crispy chicken.
Bake vs Fry
Baking Parmesan Crusted Chicken can create a golden crispy crust, but it may take a bit longer to cook. Baking may also result in unevenly browned coating where some areas receive more heat than others. Baking is great hands-off, although a baked chicken parmesean may take longer to cook needing about 14-18 minutes in the oven. If you really don't want to go the route of frying but want the crispiest coating possible, I highly recommend using an air fryer over the oven for maximum crunch.
Frying Parmesan Crusted Chicken is ideal for that undeniably-crunchy, golden crust thats a result of a direct contact with hot oil. Frying also seals in moisture quicker which makes for juicy-er chicken. This method also cooks the chicken exceptionally quickly compared to baking with the chicken being fully cooked in just 4-6 minutes.
What to pair it with
This Parmesan Crusted Chicken features juicy, tender chicken breasts coated in a crispy, golden crust made with Parmesan and breadcrumbs. Baked to perfection, it’s a flavorful, crunchy dish that's easy to make and perfect for any day of the week.
- 1 cup Panko breadcrumbs
- 1/2 cup Parmesean or Pecorino Romano
- 1/2 tsp white pepper
- 2-3 Chicken breasts
- 1 Egg
- 1/2 tbsp Olive oil
- 1/2 tbsp White vinegar
- 1/2 tsp Garlic powder
- 1/2 tsp Dried parsley
- 1/4 tsp Oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup chicken stock
- 1/4 of a lemon juice
- 3 tbsp butter
- 1 tbsp olive oil
- 1 cup French Green beans
- 1-2 garlic cloves
- Salt (to taste)
- 1/4 of a lemon juice
- Pound the chicken breasts with a mallet to get a more even thickness all the way across. Pat the chicken dry with paper towels to remove any moisture.
- Sprinkle a generous amount of flour over the chicken breasts and shake off any excess.
- In a wide and deep plate crack in the egg and add olive oil, white vinegar, garlic powder, dried parsley, oregano, red pepper flakes, salt, and black pepper. Whisk together until well combined.
- In another deep plate, combine panko breadcrumbs, parmesan/pecorino cheese and white pepper. Toss to combine.
- Dunk the chicken breast into the egg mixture, ensuring it's fully coated. Let any excess egg drip off before transferring the chicken to the panko-parmesan coating. Press firmly to make sure the coating sticks.
Heat oil in a deep pan over medium-high heat. Once the oil reaches about 340-350 °F, carefully add in the chicken. Fry the chicken for 4-6 minutes, or until golden brown and cooked through (internal temperature should reach 165°F). Once fried, transfer to a wire rack and immediately sprinkle with salt.
To bake, set oven temperature to 400-420°F for 18-25 minutes.- For the pan sauce, In a small saucepan, simmer chicken stock over medium heat for 8-12 minutes, allowing it to reduce and concentrate. Once reduced, lower the heat to low, squeeze in the lemon juice, and stir to combine. Add cold butter (it helps to cut the butter into smaller pieces) whisking until the sauce becomes smooth and silky. Taste and adjust salt and pepper as needed.
- To make the green beans, bring a pot of salted water to a boil and blanch the beans for 1 minute. Drain the beans then toss In a pan over medium-high heat and allow any remaining water to evaporate. Add olive oil, minced garlic, and a pinch of salt. Sauté the green beans for 4-6 minutes, or until tender to your liking. Finish with a squeeze of lemon juice.