Wednesday, January 15, 2025

Parmesan Crusted Chicken

Parmesan Crusted Chicken: Savory Sweet and Satisfying

I have made a variety of chicken coated in parmesan. So it would seem I do not need yet another one. However, my other recipes are either cooked in an oven or have a topping on them. Plus with this chicken being so delicious and both of my girls liking it, there was no way I was not going to keep it.

Parmesan Crusted Chicken: Savory Sweet and Satisfying

The original recipe called for 4 thin chicken breasts and I thought mine were thin, but they took a lot longer to cook. Not really a problem, but next time I might cut them in half horizontally and that way they would for sure be thin. 

Parmesan Crusted Chicken: Savory Sweet and Satisfying

Check out some of my other parmesan crusted chicken. 

Longhorn Parmesan
Crusted Chicken
Copycat
Parmesan Crusted
Chicken Tenders
Parmesan Crusted
Chicken
in Cream Sauce
Parmesan Baked 
Chicken Strips

Parmesan Crusted Chicken

Ingredients:

  • 4 thin boneless skinless chicken breasts, about 1 pound
  • 1 egg
  • black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup shredded parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup all purpose flour
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

Directions:

  1. Pat both sides of the chicken dry with some paper towel and set aside.
  2. In a shallow bowl, whisk together the egg, black pepper, garlic powder and Italian seasoning.
  3. In another shallow bowl, stir together the parmesan cheese. bread crumbs and flour.
  4. Working with one chicken breast at a time, coat the chicken in the egg and seasoning mixture, allowing excess to drip off. Then place the chicken into the parmesan mixture, coating both sides and pressing down to help the mixture adhere to the chicken. Repeat with the remaining chicken breasts and set aside.
  5. In a large skillet, over medium-high heat, add in the butter and olive oil and allow the butter to melt.
  6. Place the chicken into the skillet and cook for 3-4 minutes or until golden brown. While the chicken cooks, press down lightly, but do not move the chicken or the cheese will slide off and not adhere.
  7. Carefully turn the chicken over and cook on the other side for 3-4 minutes or until golden brown. Again pressing down lightly, but not moving the chicken. If the chicken is not completely cooked after the 3-4 minute, reduce the heat and cook until the chicken is completely cooked.
Enjoy!!!


Nutrition Facts

Servings: 4

Amount Per Serving

Calories: 379

Total Fat

17.3g

    Saturated Fat

7.6g

    Trans Fat

0g

    Polyunsaturated Fat

0.1g

    Monounsaturated Fat

4.2g

Cholesterol

148.8mg

Sodium

508.2mg

Total Carbohydrates

19.8g

    Dietary Fiber

0.9g

    Sugars

0g

Protein

37.7g

Calcium

27.4%

Iron

2.6%

Potassium

20.1mg

Vitamin A

5.1%

Vitamin C

0.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from What's In The Pan.
 

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