Parmesan Crusted Chicken

A quick and easy Parmesan Crusted Chicken recipe with a crispy and flavorful panko Parmesan crust. Friends and family love this tasty chicken.

Course main meal chicken

Cuisine Italian

Keyword how do you make parmesan crusted chicken, how to cook parmesan crusted chicken, how to make parmesan crusted chicken, parmesan crusted chicken, parmesan crusted chicken recipe

Prep Time 15

Cook Time 6

Servings servings

Calories 382kcal

Author Beth Pierce

Ingredients

½ cup all-purpose flour
2 eggs
⅔ cup panko bread crumbs
⅔ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
2 boneless skinless chicken breasts cut in half lengthwise or 4 chicken cutlets
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Chopped fresh parsley for garnish

Instructions

Set up three breading dunking stations in a shallow bowl or a plate with a raised edge. Place flour in one. Beaten eggs in another. Panko breadcrumbs, Parmesan Cheese, Italian seasoning, salt, and pepper in the last one.
Dredge the chicken breasts in the flour, then dunk in the eggs, and then into the panko parmesan mixture, coating both sides.
Heat the vegetable oil and melt the butter in a large skillet over medium heat. Cook for 3 minutes, then flip and cook for 3 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Let the chicken rest loosely tented for 5 minutes. If desired, garnish with chopped fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, take them out of the fridge 30-40 minutes before reheating to bring them to room temperature. Reheat in the oven on a baking sheet at 375 degrees for about 10-12 minutes or until warm, or in the air fryer at 350 degrees for 3-4 minutes.
Freeze for up to 2 months. Reheat from frozen at 425 in the oven for 15-18 minutes or until heated through.

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