It’s easy enough to make for a weeknight dinner but also elegant enough for hosting company and it appeals to the whole family. Kids mostly love it because it resemblances chicken nuggets.
I have seen this chicken prepared on several cooking shows and have always been intrigued because I love parmesan on my pasta. I couldn't really wrap my head around breading chicken breasts in it though, but it looked interesting, and if I am consistently encouraging others to be adventurous in the kitchen, what about me? Tota nna gape I love cheese so giving this recipe a shot was inevitable.
Just a few days before making it, I saw Buddy the Baker making parmesan veal. It motivated me to finally make the chicken because I thought wow, veal...nna I haven't even tried common chicken. Ke salla ko morago!
There are two hacks for the success of this dish. First, pounding the chicken breasts so that they are even. This tenderizes the meat and ensures even cooking as well.
The second hack is a three-step breading method that ensures that the coating adheres to the meat while it cooks, resulting in a crispy crust and juicy interior every time. The fresh herbs are totally optional, use what you have on hand or leave them out. If time allows, marinate chicken overnight in egg wash for a deeper flavour. Cover with wrap and refrigerate, then take it out at least 15 minutes before cooking to help get the chill out. Parmesan Crusted Chicken is an incredible low carb, Keto approved and gluten free recipe.
This tender on the inside and ultra-crispy on the outside, crusted chicken is delicious. It’s the cheesy crust for me! Packed with the natural flavour of parmesan with an Italian edge. This is another impressive meal to share with your friends and family. Serve it to them with pasta or over mashed potatoes. We had ours with mash and it was hands down one of the best meals I have made this year! The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also grew in popularity. Try this recipe out and share your results and images to our Chellzkitchen Facebook page.
INGREDIENTS
Chicken Breast
Salt
Pepper
Smoked Paprika
Garlic Powder
Egg Wash
Parmesan
Flour
Oregano
INSTRUCTIONS
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl.
Beat the eggs in the second bowl.
Finally, mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper.
Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains.
Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off.
Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer.
