Crispy Parmesan Crusted Chicken
Prep Time
7m
Cook Time
8m
Total Time
15m
This crispy Parmesan crusted chicken is a delicious and easy dinner option. The chicken breast is coated in a savory Parmesan cheese mixture, then pan-fried until golden and crispy. Perfect for a quick and satisfying meal for the whole family.
Ingredients
Servings:
4
Scale:
Steps
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Notes
*** Also don't miss: Baked Parmesan Crusted Potatoes and Cauliflower! ***
1. This recipe won't work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won't work as well.
It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 - 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.
2. This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn't work as well with the sandy parmesan (crust not as thick), nor parmesan that's been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.
However, in contrast, baked Parmesan Crusted Potatoes and Cauliflower, the sandy parmesan works best. (And no, baking the chicken doesn't work, I tried, the juices prevent the parmesan from going crisp).
3. The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!
4. Simple Fennel Slaw with Yoghurt Dressing: Nice and fresh contrast to the strong parmesan crust flavour! Just shaved fennel, some fennel fronds + finely sliced red onion. For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss fennel in dressing.
5. Nutrition per serving. This takes into account that there will be about 1/4 cup of parmesan cheese leftover / falls off and 1 1/2 tbsp of oil / butter left in the skillet (I measured!)
1. This recipe won't work as well with thigh or other chicken cuts because you need a relatively large flat surface area for the parmesan to adhere to. Even tenderloin won't work as well.
It will work with other meat cuts with flat surfaces, like chops and steaks as long as they will cook in about 6 - 8 minutes, the time it takes for the parmesan to turn golden brown and crispy.
2. This recipe needs to be made with store bought shredded parmesan, the thin strands pictured in the post and video. It doesn't work as well with the sandy parmesan (crust not as thick), nor parmesan that's been finely grated or grated using a standard box-grater. The store bought shredded parmesan is perfect because it adheres enough to the chicken and it melts which is what makes it super crunchy.
However, in contrast, baked Parmesan Crusted Potatoes and Cauliflower, the sandy parmesan works best. (And no, baking the chicken doesn't work, I tried, the juices prevent the parmesan from going crisp).
3. The cut side of the breast is the side that gets the best crust because it is flat. So this is the side we want to press extra parmesan on!
4. Simple Fennel Slaw with Yoghurt Dressing: Nice and fresh contrast to the strong parmesan crust flavour! Just shaved fennel, some fennel fronds + finely sliced red onion. For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss fennel in dressing.
5. Nutrition per serving. This takes into account that there will be about 1/4 cup of parmesan cheese leftover / falls off and 1 1/2 tbsp of oil / butter left in the skillet (I measured!)
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories600kcal
-
Fat34g
-
Saturated Fat13g
-
Carbohydrates1g
-
Fiber0g
-
Sugar0g
-
Protein70g
-
Cholesterol240mg
-
Sodium536mg
Percent Daily Values are based on a 2,000 calorie diet.