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Parmesan Crusted Chicken

Juicy chicken breasts with a golden Parmesan and herb crust. Pounded thin, coated, and pan-fried for a crispy exterior and tender center every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dinner
Cuisine American
Servings 2
Calories 450 kcal

Equipment

  • 1 | Meat mallet |
  • 1 | Mixing bowl |
  • 1 | Plate |
  • 1 | Skillet |
  • 1 | Tongs or spatula |
  • 1 | Plastic wrap |

Ingredients
  

  • 2 | large | chicken breasts |
  • 2 | | eggs |
  • ½ | cup | grated Parmesan |
  • 2 | cloves | garlic | minced
  • 2 | tbsp | chopped parsley |
  • ½ | cup | all-purpose flour |
  • 1 | tsp | salt |
  • ½ | tsp | black pepper |
  • 3 | tbsp | butter |

Instructions
 

  • Pound chicken breasts evenly between plastic wrap.
  • Whisk eggs with Parmesan, garlic, parsley, salt, and pepper.
  • Place flour on a plate for dredging.
  • Coat each breast lightly in flour and shake off excess.
  • Dip floured chicken fully into the egg-Parmesan mixture.
  • Melt butter in a skillet over medium heat.
  • Cook chicken until deep golden on both sides and cooked through.
  • Rest briefly, then slice and serve.

Notes

Best served fresh while the crust is crisp.
Leftovers keep in the refrigerator up to 2 days.
Reheat in a skillet or oven to restore crispness.
Panko can be mixed with the Parmesan for extra crunch.