Parmesan Crusted Chicken
Get ready for the crunchiest, most flavorful chicken that’ll make your regular dinner rotation obsolete. This Parmesan crusted chicken is what happens when Italian cuisine meets comfort food perfection – and trust me, your taste buds are in for a treat.
The secret lies in that golden, crispy coating that shatters with each bite, revealing juicy chicken beneath. Real Parmigiano-Reggiano cheese and fresh herbs create a crust that’s miles ahead of any regular breaded chicken you’ve tried before.
Ingredients
For the Breading:
- ½ cup all-purpose flour
- 2 large eggs
- ⅔ cup seasoned Italian bread crumbs
- 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)
For the Chicken:
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded to ¼-inch thickness
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil
- Lemon wedges, for serving
Steps
- Create your breading station by arranging 3 shallow bowls in a line. Place ½ cup flour in the first bowl. In the second bowl, beat 2 eggs until fully combined. For the third bowl, mix ⅔ cup breadcrumbs, ⅓ cup Parmigiano-Reggiano, salt, pepper, and herbs until well combined. This assembly line setup ensures efficient breading.
- Season chicken breasts generously with salt and pepper on both sides. The seasoning should be visible but not caked on. Starting with the first breast, dredge in flour, shaking off excess – you want just a thin, even coating. A heavy flour layer will become pasty.
- Dip floured chicken into egg mixture, allowing excess to drip off for 5-10 seconds. If egg pooling occurs, your coating will become soggy. Immediately coat with the breadcrumb mixture, pressing gently to adhere. Place breaded chicken on a clean plate.
- Heat ¼ cup olive oil in a large sauté pan over medium heat (350°F/175°C). Test oil temperature by dropping a few breadcrumbs – they should sizzle immediately. Cook chicken for 2-3 minutes per side until golden brown. If browning too quickly, reduce heat to prevent burning.
- Check doneness with an instant-read thermometer – internal temperature should reach 165°F (74°C). Chicken should be golden brown and crispy on the outside, juicy inside. Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with fresh lemon wedges. The acid brightens the flavors and cuts through the richness. If holding warm, place on a wire rack in a 200°F (93°C) oven for no more than 15 minutes to maintain crispiness.
Smart Swaps
- Use gluten-free panko and rice flour for a gluten-free version (1:1 ratio)
- Substitute ground almonds for breadcrumbs to reduce carbs
- Try pecorino romano instead of Parmigiano for a sharper flavor
Make It Diabetes-Friendly
- Replace breadcrumbs with 1 cup crushed pork rinds (reduces carbs by 12g per serving)
- Use almond flour instead of all-purpose flour (reduces net carbs to 2g per serving)
- Serve with roasted vegetables instead of pasta to keep glycemic impact low
- Portion size: stick to 4-5 oz of chicken per serving
Pro Tips
- Pound chicken between plastic wrap for even thickness
- Let breaded chicken rest 5 minutes before frying for better coating adhesion
- Don’t crowd the pan – leave 1 inch between pieces while cooking
- Use a splatter screen to minimize oil mess