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.
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.
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:
- Pat both sides of the chicken dry with some paper towel and set aside.
- In a shallow bowl, whisk together the egg, black pepper, garlic powder and Italian seasoning.
- In another shallow bowl, stir together the parmesan cheese. bread crumbs and flour.
- 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.
- In a large skillet, over medium-high heat, add in the butter and olive oil and allow the butter to melt.
- 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.
- 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 |
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Servings: 4 |
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Amount Per Serving |
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Calories: 379 |
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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 |
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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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