Ingredients

1 pound boneless skinless chicken breasts, cut into cutlets and pounded ½ inch thick (453.6 grams)

Salt and pepper, to taste

½ cup all-purpose flour (120 grams)

3 large eggs

1 tablespoon milk

1 cup panko breadcrumbs (112 grams)

½ cup Parmesan cheese, grated (25 grams)

½ tablespoon dried basil

½ tablespoon dried oregano

1 teaspoon garlic powder

¼ cup vegetable oil (198 grams or 236.5 ml)

Instructions

Step 1: Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside for later.

Step 2: Butterfly the chicken breasts by slicing them in half horizontally. If any pieces are thicker than ½ inch, pound them evenly between plastic wrap using a rolling pin or meat mallet. Pat the chicken dry and season both sides lightly with salt and pepper.

Step 3: Prepare the coating stations: place the flour on a plate; whisk together the eggs and milk in a shallow dish; combine the panko breadcrumbs, Parmesan cheese, dried basil, garlic powder, and oregano in another shallow dish.

Step 4: One at a time, dredge each chicken piece in the flour, then dip it into the egg mixture, and finally coat with the parmesan breadcrumb mixture. Place the coated chicken on the wire rack and let rest while the oil heats.

Step 5: In a large, heavy-bottomed skillet, heat the vegetable oil over medium heat until it reaches 350°F (use a thermometer for accuracy).

Step 6: Fry 2 chicken breasts at a time for about 3 minutes on each side, or until the internal temperature reads 165°F. Transfer the cooked chicken to the prepared wire rack, tenting loosely with foil to keep warm as you cook the remaining pieces.

Step 7: Serve the Parmesan Crusted Chicken immediately and enjoy!

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cayenne pepper to the breadcrumb mixture.

Use fresh herbs like basil and oregano if available, finely chopped for a brighter taste.

To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.

Serve with a squeeze of lemon or a side of marinara sauce for a delicious twist.

FAQs

Can I bake the Parmesan Crusted Chicken instead of frying?

Yes, bake the chicken at 400°F for about 20-25 minutes, flipping halfway through, until golden and cooked through. This is a healthier alternative but may produce a less crispy coating than frying.

What can I serve with Parmesan Crusted Chicken?

This chicken pairs well with fresh salads, steamed vegetables, roasted potatoes, or a light pasta tossed in olive oil and herbs. It’s versatile enough to complement many side dishes.