“After his first bite, my husband couldn’t stop saying, ‘Wow, Betty, this is amazing!’”
This Parmesan-Crusted Chicken recipe gives you a restaurant-quality meal at home, featuring a golden, crispy crust and juicy, tender meat. The chicken is pounded thin, coated in a flavorful mix of Parmesan cheese, garlic, and seasonings, then pan-fried to perfection in a butter and olive oil blend.
Parmesan-Crusted Chicken
Ingredients:
- Boneless, Skinless Chicken Breasts – 2 (about 450g each)
- Shredded Parmesan Cheese – 2 cups (200g)
- Salted Butter – 1 ½ sticks (180g)
- Large Egg – 1
- Water – 1 tablespoon
- Olive Oil – 3 teaspoons
- Minced Garlic – 1 teaspoon
- Salt – ½ teaspoon
- Black Pepper – ½ teaspoon
Instructions:
Step 1: Prep the Chicken (5 min)
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about ½ inch.
Step 2: Make the Coating (2 min)
In a shallow bowl, whisk together the egg and water. In another dish, mix the Parmesan cheese, minced garlic, salt, and black pepper.
Step 3: Coat the Chicken (2 min per breast)
Dip each chicken breast in the egg mixture, ensuring it’s fully coated. Then press it into the Parmesan mixture so the cheese sticks well on both sides.
Step 4: Cook the Chicken (8–10 min)
Heat the olive oil and 1 stick of butter in a large skillet over medium-high heat. Once hot, add the chicken and cook 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Add the remaining ½ stick of butter while cooking to keep the chicken moist and flavorful.
Step 5: Serve (5 min)
Transfer the chicken to a plate and let it rest for a few minutes so the juices redistribute. Serve hot, garnished with fresh herbs if desired. Enjoy your crispy, cheesy masterpiece!
