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Golden brown parmesan crusted chicken featuring a zesty double-citrus pecorino crust and fresh herbs.

Crispy Parmesan Crusted Chicken

Rebecca Blumer
This parmesan crusted chicken features a shattering, golden crust and juicy meat. With a 15-minute quick brine and a zesty pecorino twist, it is a restaurant-quality meal made simple for any weeknight.
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Prep Time 10 minutes
Cook Time 6 minutes
Brining and Resting Time 25 minutes
Total Time 41 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 485 kcal

Equipment

  • Cast Iron Skillet
  • Meat tenderizer
  • Meat Thermometer

Ingredients
 

For Breading

  • 1/2 cup all purpose flour
  • 2 eggs
  • 2/3 cup seasoned Italian bread crumbs
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs

For Chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup olive oil
  • Lemon wedges

Instructions
 

Quick brine, then dry the cutlets

  • Stir together a simple salt-water brine and submerge the chicken for 15 minutes to help the meat retain moisture.
  • Lift the chicken out and pat it very dry. Ensuring a dry surface is essential for the breading to adhere properly without slipping.

Pound and set up the dredging station

  • Use a meat tenderizer to pound the chicken into cutlets about 1/4-inch thick. Aim for a uniform thickness edge to edge for even cooking.
  • Set up three bowls: flour in the first, beaten eggs in the second, and a mix of seasoned bread crumbs, parmesan, salt, pepper, herbs, lemon zest, and Pecorino Romano in the third.

Coat the chicken, then let it rest

  • Season the chicken with salt and pepper, then dredge in flour, shaking off the excess for a light dusting.
  • Dip each piece into the egg and let the excess drip off, then press firmly into the crumb and cheese mixture until fully coated.
  • Set the breaded cutlets on a plate and let them rest for 5 to 10 minutes. This allows the crumbs to hydrate and set before frying.

Pan-fry until deeply golden

  • Heat 1/4 cup olive oil in a large sauté pan or cast iron skillet over medium heat. Fry the cutlets for 2 to 3 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
  • Serve immediately with fresh lemon wedges while the crust is at its crispiest.

Notes

Safety Tip: Always use a meat thermometer to pull the chicken at 165 degrees Fahrenheit to ensure it is cooked through while remaining juicy.
Texture Secret: Do not skip the 5 to 10 minute rest after breading, as this step helps the crust hydrate and stay firmly attached to the meat during frying.
Heat Control: Use olive oil for flavor, but if your pan starts to smoke, mix in a little avocado oil to increase the smoke point and maintain a steady fry.
One-Hand Rule: Use one hand for dry dredging and the other for dipping in egg to keep your workspace tidy and avoid gummy fingers.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 38gFat: 24gSaturated Fat: 7gCholesterol: 155mgSodium: 820mgPotassium: 465mgFiber: 2gSugar: 1gVitamin A: 380IUVitamin C: 10mgCalcium: 165mgIron: 3.2mg
Keyword chicken breast, crispy chicken, parmesan crusted chicken
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