RECIPE: Parmesan Crusted Chicken

Parmesan Crusted Chicken

Serves 3-4

1/2 cup flour mixed with a pinch of salt and pepper  

1 egg beaten

1 cup fresh grated Parmesan cheese (not the stuff in the can. I take shredded parm and grate in a small food processor)

2-3 chicken breasts sliced into cutlets (See note)

Olive oil

Coat each cutlet with flour mixture (in a shallow dish or put flour mixture in a plastic bag to evenly coat) shake well to take off excess flour, dip in the egg, then coat both sides with the grated Parmesan until well covered.

Cook both sides of cutlet in hot olive oil until cooked through.   I use a non-stick for this one.  Outside should become golden with some brown edges. These cutlets should be thin...so cooking time isn't that long.  165 degrees on the meat thermometer for chicken.

Drain on paper towels.  Sprinkle with a pinch of salt if desired.

The crust is so very crispy and cheesy.  I don't like breaded cutlets because they are often greasy and soggy...but these come out perfect each time. This chicken goes great with just about anything.   I pair it with steamed veggies.  Or sometimes over pasta with fresh parsley and a flavored olive oil.  You can even make it the base for a quick chicken parm...after draining just melt some cheese over it in the oven and serve it with some pasta and marinara.  Sometimes I put it on a bun for a "fried" chicken sandwich.  You can also change up the flour mixture to flavor it up a little more.  Or..instead of chicken, I've used tilapia fillets.  They work great too.  Go with it.

 

Note: Start with the chicken breast flat on a cutting board, slice parallel to the board carefully through the thickest section and open like a book. This should create two halves.  Separate) Or you can pound them thin.