Easy Parmesan Crusted Chicken
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!
Servings: 6 servings
- 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
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!
Calories: 531kcal | Carbohydrates: 27g | Protein: 39g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 96mg | Sodium: 412mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3.3mg | Calcium: 200mg | Iron: 2.5mg