Parmesan Crusted Chicken
Quick and easy Parmesan Crusted Chicken is ready in 30 minutes! A juicy chicken breast with a flavorful, crunchy Parmesan coating.
Servings: 4
Calories: 280kcal
Ingredients
- 2 large chicken breast
- ¼ cup shredded Parmesan cheese
- ¼ cup Italian seasoned breadcrumbs
- ¼ teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 2 eggs
- 2 Tablespoon olive oil
Instructions
- Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together in a pie plate.
- In another shallow bowl whisk together the eggs.
- Cut each chicken breast in half lengthways to make 4 thin breasts.
- Put the butter and olive oil in a large skillet and heat on medium. Swirl the pan to coat.
- Dip the chicken in the eggs and lift it out and let extra drip off.
- Next, dip each chicken breast in the bread crumb mixture. Pat to make it stick if needed.
- Add chicken breasts to the pan, you made need to do this in batches, and fry for 4 minutes. Flip the chicken over and continue frying until internal temperature of 165 degrees Fahrenheit, about another 4 minutes.
- Once they reach an internal temperature of 165 degrees Fahrenheit, move from pan and put on a plate and let rest 5 minutes before serving.
Video
Notes
Allow chicken to cool completely and then transfer leftovers to an airtight container or wrap in plastic wrap or aluminum foil.
FRIDGE: Store in the refrigerator for 3-4 days.
FREEZER: Place wrapped leftovers into a freezer bag or airtight container. Freeze for up to 3 months.
Nutrition
Serving: 1chicken breast | Calories: 280kcal | Carbohydrates: 7g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 373mg | Potassium: 488mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg