Crispy parmesan crusted chicken is made with chicken cutlets dredged in a freshly grated Parmesan coating then pan fried until chicken breasts are tender, juicy and golden brown.
Prep Time: 10 minutesminutes
Cook Time: 8 minutesminutes
Total Time: 18 minutesminutes
Servings: 4
Ingredients
1poundboneless, skinless chicken breasts(about 2 large breasts)
On a cutting board, slice each chicken breast into 2 pieces, making 4 pieces total. Cover chicken with plastic wrap. Using a rolling pin or flat side of a meat mallet, pound evenly to 1/4-inch thickness. Season with salt and pepper.
In a shallow dish, whisk eggs together until blended.
In a second shallow dish, whisk together the flour, parmesan, Italian seasoning, and garlic powder. Toss chicken in flour mixture until coated.
Using a fork or tongs, dredge 1 chicken breast on both sides in the eggs, letting any excess run off.
Press the chicken lightly in the parmesan mixture with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.
In a large, nonstick skillet, heat oil and butter over medium-high heat. Add chicken breasts and cook 4 minutes, or until golden brown on bottom. Reduce temperature slightly if browning too quickly. Flip and continue to cook 3-4 minutes, or until golden brown on bottom and center registers 165°F on a digital thermometer.
Transfer to a paper towel-lined plate to drain. Allow to rest 5 minutes before slicing. Sprinkle with parsley and serve warm with lemon wedges.
Notes
Air-fry the chicken: Preheat the air fryer to 400°F. Sprayuncooked coated chicken all over with olive oil spray. Place 2 chicken breasts in a single layer in the air fryer basket. Cook 7 minutes. Flip the chicken over and air fry 3 to 4 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Set aside and repeat with remaining chicken breasts.Storage: Store leftovers in an airtight container up to 3 days.