Parmesan Crusted Chicken Breast
There’s nothing quite like a perfectly golden brown and crispy piece of chicken – especially when it’s highlighted with the bold yet welcome flavors of parmesan cheese! This recipe for Parmesan Crusted Chicken Breast is a great addition to your meal repertoire. It’s easy enough to make for a weekday lunch or dinner but fancy enough for company. It appeals to the whole family, especially kids who love the explosive flavor.
PARMESAN-CRUSTED CHICKEN BREAST
I’ve been making this Parmesan Crusted Chicken Breast for a long time and it’s a recipe that I love coming back to time and time again because it’s a crowd-pleaser. There’s just something so good about a parmesan crust, trust me, there’s so much to love about this recipe.
If I don’t feel like a salad I like to serve this parmesan-crusted chicken with a side of rice or Honey Garlic Glazed Roasted Carrots, and if I have time, I’ll add in a vegetable like brussels sprouts, my Balsamic Glazed Brussels Sprouts with Bacon or a simple salad.
INGREDIENTS to make parmesan crusted chicken breast
- Chicken Breasts
- Dry Bread Crumbs
- Panko Bread Crumbs
- Fresh Parsley
- Lemon Zest
- Parmesan Cheese
- Salt
- Black Pepper
- Egg Whites
- Cornstarch
- Lemon Juice
HOW TO PREPARE PARMESAN-CRUSTED CHICKEN?
Prepare chicken breast, cutting, and pounding with a meat mallet so they are the same thickness. Combine all the dry ingredients in a shallow bowl. Bread crumbs, parsley, salt, pepper, lemon zest, and parmesan. Combine the egg whites, cornstarch, and lemon Juice.
Dip both sides of the prepared chicken into the egg white-cornstarch mixture. Then transfer to the breadcrumb mixture. Press the breadcrumbs into both sides of the chicken.
Pan Fried: Preheat a couple of tablespoons of vegetable oil in a skillet over medium-high heat. Roll the chicken in the wet batter and then the dry. Fry the chicken cutlets until they are golden brown. (photos show the pan-fried method) My favorite frying pan is the 12.5″ T-Fal Professional Skillet.
Oven Baked: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven-safe cooling rack on the baking sheet and spray it with cooking spray. Spray each breast with a bit of cooking spray, transfer the baking sheet to the oven, and bake for about 20 minutes or until cooked through.
The chicken is cooked when the internal temperature of the breast reaches 165°F.
Prepare the salad portion of the recipe. Prepare your favorite greens, red onions, and crumbled cheese (goat or feta cheese). The salad options are endless. Slice the crusted chicken breast on the bias and fan on the bed of greens. Drizzle the salad with your favorite dressing.
PRO COOKING TIPS:
- Use an instant-read thermometer to check the internal temperature of your meat to ensure correct doneness.
- For some extra spice or heat, add some cayenne pepper to the parmesan crust mixture.
- Pound the chicken cutlets with a meat mallet so that they are all the same thickness, about 1/4-inch thick, to ensure the chicken cooks through and at the same time.
- Prepare Ahead: Pound out the chicken and store it in the fridge in an airtight container the day before. You can also make the parmesan crust mixture and store it in the fridge until ready to cook. At dinnertime, all you have to do is dredge and bake!
HOW DO YOU STORE AND REHEAT LEFTOVER parmesan chicken breast?
Storing chicken is easy. Just place them in an airtight container in the refrigerator for up to 3 days. To reheat I find it best to use the air fryer if you have one but it’s also great to place them on a cookie sheet and they go in the oven at 400 degrees F for 15-20 minutes or until crispy again.
CAN YOU FREEZE THE PARMESAN CHICKEN BREAST?
Absolutely you can freeze the chicken breasts. Occasionally I will make a double or triple batch just to be able to freeze them for another day. I will place them on a cookie sheet and into the freezer. Once they are rock-hard frozen I will transfer them into a freezer bag. Then thaw in the refrigerator overnight and reheat using the air fryer or oven is the best method.
Parmesan Crusted Chicken Breast
Equipment
- 12" Fry Pan or Baking Dish
Ingredients
Parmesan Crust Ingredients
- 2 Chicken Breasts (cut into cutlets)
- 1/2 Cup Breadcrumbs dry
- 1/2 Cup Panko Breadcrumbs
- 1 Tbsp Parsley Fresh
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
- ¼ tsp Lemon Zest from one
- 1/2 Cup Parmesan Cheese (Grated)
Wet Batter Ingredients
- 2 Egg Whites
- 2 Tsp Cornstarch
- 1/2 Juiced Lemon
Other
- ¼ tsp Vegetable Oil
Instructions
- Prepare chicken breast, cutting, and pounding with a meat mallet so they are the same thickness.
- Prepare the Dredge: Combine all the dry ingredients in a shallow bowl. Bread crumbs, parsley, salt, pepper, lemon zest, and parmesan.
- Prepare the Wet Batter: Combine the egg whites, cornstarch, and lemon Juice.
- Dip both sides of the prepared chicken into the egg white-cornstarch mixture. Then transfer to the breadcrumb mixture. Press the breadcrumbs into both sides of the chicken.
- Pan Fried: Preheat a couple of tablespoons of vegetable oil in a skillet over medium-high heat. Roll the chicken in the wet batter and then the dry. Fry the chicken cutlets until they are golden brown. (photos show the pan-fried method)Oven Baked: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place an oven-safe cooling rack on the baking sheet and spray it with cooking spray. Spray each breast with a bit of cooking spray and transfer the baking sheet to the oven and bake for about 20 minutes or until cooked through.
- The chicken is cooked when the internal temperature of the breast reaches 165°F.
- Prepare the salad portion of the recipe. Prepare your favorite greens, red onions, and crumbled cheese (goat or feta cheese). The salad options are endless.
- Slice the crusted chicken breast on the bias and fan on the bed of greens. Drizzle the salad with your favorite dressing.
- Or just serve with your favorite roasted vegetable. Enjoy!