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Parmesan Crusted Chicken

30-MinutesCheesyChickenClassicCrunchyDinnerGarlicHeartyHotKid-FriendlyQuickSaltySavoryStove-Top
Time :30 minutes
Yield :4 servings
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The Scoop

Golden, crispy, and packed with nutty Parmesan flavor, this chicken proves that a few pantry staples can turn an ordinary dinner into something worth celebrating.
 A savory herb-and-Parmesan crust locks in juicy chicken while lemon adds the bright finish that keeps every bite feeling fresh rather than heavy.
It’s simple enough for a weeknight but impressive enough to make the table feel a little more special!
Hack it:
Make it extra crispy: Mix a few tablespoons of panko into the Italian breadcrumbs for a crunchier crust.
Change the cheese: Swap the Parmigiano-Reggiano for Pecorino Romano, or use a mix of Parmesan and mozzarella for a milder, cheesier crust.
Bring the heat: Add red pepper flakes, cayenne, or a little Calabrian chili paste to the breadcrumb mixture.
Skip the pan-fry: Arrange the breaded chicken on a lightly oiled baking sheet, drizzle with olive oil, and bake at 425°F until golden and cooked through.
Turn it into Parmigiana: Top the cooked chicken with marinara and mozzarella, then broil until bubbling and golden.
Leftovers:
Crispy chicken sandwich: Slice the chicken and pile it onto a toasted ciabatta with arugula, tomato, and pesto.
Parmesan salad: Slice it over greens with cherry tomatoes, roasted peppers, and a sharp lemony dressing.
Chicken Parm wrap: Chop the leftovers and roll them into a tortilla with marinara, mozzarella, and fresh basil.
Make a pasta bowl: Slice the chicken over spaghetti tossed with marinara and finish with extra Parmesan.

Ingredients

For the breading:

  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2/3 cup seasoned Italian bread crumbs
  • 1/3 cup Parmigiano-Reggiano cheese, freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh herbs, such as thyme, parsley, chives, or rosemary, finely chopped

For the chicken:

  • 3-4 chicken breasts, boneless, skinless, and pounded to 1/4-inch thickness
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup olive oil
  • lemon wedges, optional, for serving

Directions

  • Set up three shallow bowls in an assembly line.
  • In the first bowl, add the flour.
  • In the second bowl, add the eggs and beat them.
  • In the third bowl, mix the bread crumbs, Parmigiano-Reggiano cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and chopped fresh herbs.
  • Season the chicken breasts with salt and pepper to taste.
  • Dredge each chicken breast in the flour, shaking off any excess.
  • Dip the flour-coated chicken into the egg mixture, turning it evenly to coat and letting any excess drip off.
  • Dredge the chicken in the bread crumb mixture, turning a few times to coat well.
  • Set the breaded chicken on a plate.
  • Heat the oil in a large sauté pan over medium heat.
  • When the oil is hot and shimmering, add the chicken breasts to the pan and cook until the first side is golden brown, about 2-3 minutes. Flip and continue cooking until the chicken is cooked through at 165 degrees F, about 2-3 minutes.
  • Serve immediately with lemon wedges.
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