Description
This Easy Chicken Parmesan features tender chicken breasts coated in a crispy blend of Italian breadcrumbs and fresh parmesan. Perfect for a quick dinner or a comforting meal, it’s easy to make and incredibly delicious!
Ingredients
Scale
- ½ cup all purpose flour
- 2 eggs
- ⅔ cup seasoned italian bread crumbs (i use progresso)
- ⅓ cup freshly grated parmigiano-reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
- 3–4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note)
- salt and freshly ground black pepper
- ¼ cup olive oil
- lemon wedges, for serving
Instructions
- Prepare three shallow bowls for the breading process: add flour to the first bowl, beat the eggs in the second bowl, and combine breadcrumbs, parmesan, salt, pepper, and herbs in the third bowl.
- Season chicken breasts with salt and pepper. Dredge each breast in the flour, shake off the excess, then dip in the egg mixture, allowing any excess to drip off. Finally, coat with the breadcrumb mixture and set aside on a plate. Repeat for all chicken breasts.
- Heat olive oil in a large sauté pan over medium heat. Once hot, add the chicken breasts and cook for 2-3 minutes until golden brown. Flip and continue cooking for another 2-3 minutes until done. Serve immediately with lemon wedges.
Notes
To make thinner cutlets, you can cut larger chicken breasts in half before pounding.
You can prepare the breaded chicken a day in advance and keep it in the refrigerator.
For freezing, bread the chicken and freeze in a single layer before transferring to a freezer-safe bag.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg