This kid-friendly, Easy Parmesan-Crusted Chicken is crunchy on the outside and succulent on the inside. It is a flavorful and elegant dish that everyone will enjoy!
You won't believe how tasty this Easy Parmesan-Crusted Chicken is! Just a few simple ingredients mixed together, but what a result! This dish makes a perfect addition to a salad, pasta, or rice. So don't hesitate to give it a try.
When I have guests over and I am not sure what they like to eat, I cook this Easy Parmesan-Crusted Chicken. I haven't met a person yet who doesn't enjoy this dish. And another great bonus is that it is pretty cheap to make. So you don't have to break the bank to impress your guests.
To make this chicken goodness, you'll need:
- about 1-½ lb. boneless, skinless chicken breast
- ½ cup all-purpose flour, for dredging
- 2 eggs, beaten
- ⅔ cup breadcrumbs (homemade or store-bought)
- ½ cup finely grated Parmigiano-Reggiano cheese
- salt and pepper
- vegetable oil for frying
1. Cut the chicken breast into strips, about ¼ thick (refer to the photo below).
2. Sprinkle the chicken with salt and pepper on both sides.
3. On a large plate, mix together the breadcrumbs and the Parmigiano-Reggiano cheese.
4. Dredge the chicken breasts in the flour and shake off the excess. After that, dip them into the egg mixture and, finally, dredge the chicken in the breadcrumb-Parmesan mixture (make sure it's coated well).
5. Fry the chicken on medium heat, in a small amount of vegetable oil for 2-3 minutes on each side, until golden and cooked through.
6. Garnish with lemon wedges and chopped parsley, if desired, and enjoy!
You can eat this Easy Parmesan-Crusted Chicken as is, or serve it with some pasta or salad. Please, let me know how you liked it by leaving a comment below. Share your photos on Instagram with #cooktoria. I am always happy to see what you cook!
Check out these fantastic chicken recipes:
- Amazing Mustard Chicken Tenders
- Chicken Burgers with Avocado Salsa
- Quick Pesto Chicken and Veggies
- Creamy Chicken Thighs
Easy Parmesan Crusted Chicken
Ingredients
- 1 ½ lb. boneless skinless chicken breast
- ½ cup all purpose flour, for dredging
- 2 eggs, beaten
- ⅔ cup breadcrumbs (home-made or store bought)
- ½ cup finely grated Parmigiano-Reggiano cheese
- salt and pepper
- vegetable oil for frying
Instructions
- Cut the chicken breast into strips, about ¼ thick (refer to the photos above).
- Sprinkle the chicken with salt and pepper on both sides.
- On a large plate, mix together the breadcrumbs and the Parmigiano-Reggiano cheese.
- Dredge the chicken breasts in the flour and shake off the excess. After that, dip them into the egg mixture and, finally, dredge the chicken in the breadcrumb-Parmesan mixture (make sure it's coated well).
- Fry the chicken on medium heat, in a small amount of vegetable oil for 2-3 minutes on each side, until golden and cooked through.
- Garnish with lemon wedges and chopped parsley, if desired, and enjoy!
Notes
Nutrition
Before you go...
Check out these recipes
FETTUCCINE WITH ROASTED PEPPER SAUCE
SALMON BURGERS
CABBAGE SAUTEED WITH CHICKEN
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D. Vieten says
Sehr lecker!
Tania Sheff says
Danke!
Jen says
How could you convert this to cooking in an air fryer?
Tania Sheff says
Hi Jen! I don't own an air fryer, so I can be sure, but I think you just place them into an air fryer instead of frying in the skillet. Let me know if you try these!
Y. Wolski says
Very good and easy! I couldn’t stop eating one after the other. My kids loved them! I cut them up more like nuggets and they were delicious!
Tania Sheff says
Thank you! I am glad you all enjoyed the recipe!
Katherine says
Just tried this recipe for the first time and it turned out perfect! Even my picky eaters loved it. I paired with roasted baby Dutch potatoes.
Tania Sheff says
Sounds great! Thanks, Katherine!
Pat says
Very , very good!! Thanks for the recipe!
Tania Sheff says
Thank you so much, Pat!