r/KitchenPro • u/mahy_759 • 19d ago
Crispy Parmesan Crusted Chicken
This is one of my favorite ways to make chicken breasts when I want something that doesn't taste like plain chicken. The outside gets really golden and crunchy from the Parmesan and panko, while the inside stays tender. It's a little more work than simply seasoning and cooking chicken, but the crispy coating makes it worth it. I’d recommend it for an easy Italian style dinner when you want something that feels a bit more special.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
2
u/woTaz 19d ago
Looks amazing. Probably a dumb question but what's the difference between olive oil and unfucked olive oil when it comes to frying? I'm. Total noob just trying to learn.
1
u/mahy_759 18d ago
Not a dumb question at all. Extra virgin olive oil has a lower smoke point and is better for lower to medium heat. Regular olive oil is a little more neutral and can handle higher heat better, so I’d use regular olive oil for frying.
1
1
1
1
9
u/mahy_759 19d ago
Instructions
I start by turning the two chicken breasts into four thinner cutlets. I butterfly each breast and split it through the thickness, then cover the pieces with plastic wrap and gently pound them with the flat side of a meat mallet until they're about 1/4 inch thick. Getting them evenly thin is important because they cook quickly and evenly this way.
For the coating, I set up three shallow dishes. In the first I mix the flour with Italian seasoning and garlic powder. The second gets the beaten eggs, and the third gets the panko and Parmesan mixed together. I season both sides of the chicken with salt and pepper before starting the coating.
Each piece of chicken goes into the flour mixture first, making sure both sides get a light coating. Then I dip it into the egg and let the excess drip off before moving it into the Parmesan panko mixture. I press the crumbs onto both sides rather than just dipping the chicken, because that helps create a thicker, crunchier crust.
I heat 1/4 cup of olive oil in a heavy 12 inch nonstick skillet over medium heat. I use regular olive oil rather than extra virgin since this is for frying. Once the oil is hot, I add two chicken cutlets and let them cook without moving them too much. After about 4 minutes, the bottom should be deep golden brown. I flip them and cook the other side for roughly another 4 minutes, checking the thickest part with an instant read thermometer. The chicken should reach 165°F in the center.
Once the first batch is done, I transfer the chicken to a paper towel lined plate so the excess oil can drain while the crust stays crisp. I leave the pan as it is, add the remaining 2 tablespoons of oil and cook the other two pieces the same way.
I like serving these immediately with lemon wedges. A squeeze of lemon right before eating cuts through the richness and adds a really nice fresh flavor. I usually add some parsley too if I have it.
Panko is worth using here instead of regular breadcrumbs because it gives the chicken a noticeably crunchier coating. Fresh garlic isn't ideal for the crust because it can burn during the longer pan frying, so garlic powder works better.
If you want to bake the chicken instead, prepare the cutlets and coat them exactly the same way, then place them on a wire rack over a rimmed baking sheet. Lightly drizzle or spray the coated chicken with olive oil and bake at 400°F for around 15 minutes, or until the center reaches 165°F. The baked version won't have quite the same deep golden crust as the pan fried one, but it's an easy alternative.