Parmesan Crumbed Chicken
Crispy, golden, and irresistibly flavorful, Parmesan Crumbed Chicken is the ultimate comfort food that’s perfect for a quick weeknight dinner or an impressive family meal. This recipe features tender chicken breasts coated in a savory mix of panko breadcrumbs, finely grated Parmesan cheese, garlic powder, and a hint of paprika for a smoky undertone. The chicken is pan-fried to perfection, resulting in a crunchy, cheesy crust that locks in juicy, succulent meat. Easy to prepare in just 35 minutes, this dish is elevated with a touch of dried parsley and a squeeze of fresh lemon for a burst of brightness. Serve with a side salad, roasted vegetables, or creamy mashed potatoes for a meal that’s both satisfying and unforgettable.
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 1 cup Parmesan cheese, finely grated
- 1 cup Breadcrumbs (panko recommended)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick.
In a shallow bowl, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a second shallow bowl, whisk the eggs until combined.
In a third shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, paprika, dried parsley, and the remaining salt and black pepper.
Dip each chicken breast in the flour, shaking off the excess, then in the egg, ensuring it is fully coated, and finally in the breadcrumb mixture. Press the breadcrumbs into the chicken to ensure a good coating.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 2 chicken breasts at a time and cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat with the remaining 2 tablespoons of olive oil and chicken breasts.
Serve the parmesan crumbed chicken immediately, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.4 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 470 mg | 36% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
