Crispy Parmesan Chicken
A comforting dinner option, this crispy Parmesan chicken features tender chicken breasts coated in a savory Dijon-Parmesan crust and pan-seared to perfection.
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts or chicken cutlets Slice thick breasts horizontally into thinner pieces if necessary.
- 1 cup Parmesan cheese, finely grated Freshly grated Parmesan is recommended.
- 1 cup Breadcrumbs, preferably panko Panko gives extra crunch.
- 2 tablespoons Dijon mustard
- 2 large Eggs
- 1/2 cup All-purpose flour
- 1/4 cup Olive oil or another neutral cooking oil For pan-searing.
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning or dried herbs
- Salt and pepper to taste Salt and freshly ground black pepper Use salt lightly due to the Parmesan.
- For serving Fresh parsley or lemon wedges Garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels and pound thick breasts to an even thickness.
- Season both sides of the chicken with salt, pepper, and garlic powder.
Coating
- Set up a coating station with flour in one bowl, beaten eggs with Dijon mustard in a second bowl, and a mixture of breadcrumbs, grated Parmesan, Italian seasoning, and black pepper in a third bowl.
- Dip each piece of chicken into the flour, shake off excess, coat in the egg mixture, and then press into the breadcrumb mixture.
Cooking
- Heat oil in a large skillet over medium to medium-high heat until hot, but not smoking.
- Carefully place breaded chicken in the skillet. Cook until golden brown and crisp, then flip and cook the other side.
- Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Serving
- Let the cooked chicken rest briefly on a wire rack or paper towel-lined plate before serving.
- Serve with a squeeze of fresh lemon and chopped parsley.
Notes
Allow leftovers to cool and store in an airtight container for up to three days. Reheat in an oven or air fryer to maintain crispness. Avoid microwaving.