Description
This Parmesan Crusted Chicken recipe features tender chicken cutlets coated in a crispy panko and parmesan crust, seasoned with Italian herbs and fried to golden perfection. Perfect for a flavorful and satisfying meal served with a fresh lemon wedge.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
Cooking
- Vegetable oil for frying
Serving
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Trim any unwanted fat from the chicken breasts. Cut each breast horizontally to create two thin cutlets. Place each cutlet between two layers of plastic wrap and pound gently until they are between 1/4 and 1/2 inch thick. Season both sides evenly with salt, black pepper, and garlic powder.
- Set Up Breading Stations: Pour the flour into a shallow dish. In a separate bowl, whisk together the eggs and milk. In a third dish, mix together the panko bread crumbs, grated parmesan cheese, and Italian seasoning.
- Heat the Oil: Pour vegetable oil into a deep, large skillet to a depth of 1-2 inches. Heat the oil over medium-high heat until it reaches 350 to 375 degrees Fahrenheit.
- Coat the Chicken: Dredge each chicken cutlet in the flour, shaking off the excess. Next, dip it into the egg mixture ensuring it’s fully coated, then press it into the panko mixture evenly covering all surfaces.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 3 minutes on the first side, then flip and cook for 4 minutes more, until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- Rest and Serve: Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for 5 minutes before serving with lemon wedges for a fresh citrus finish.
Notes
- For Air Fryer: Preheat the air fryer to 350 degrees Fahrenheit. Place the coated chicken pieces in the basket and spray tops with nonstick cooking spray. Air fry 10 minutes, flip, spray again, then air fry for 8 more minutes until cooked through.
- For Oven: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Lightly spritz the coated chicken with oil and bake for 25 minutes until golden and fully cooked.
- Make sure the oil temperature is between 350-375°F for crispy and evenly cooked chicken.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F internally.
- Pounding the chicken to an even thickness helps the chicken cook evenly and stay tender.
- Serve with fresh lemon wedges to add brightness and cut through the richness of the fried coating.
Nutrition
- Serving Size: 1 piece
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
