Description
Achieving the perfect Parmesan Crusted Chicken Breast involves mastering moisture management and protein coagulation, delivering a multi-sensory experience with sharp, salty notes of aged cheese and tender poultry. The recipe focuses on technical accuracy for a juicy interior and flavorful crust.
Ingredients
Scale
2 large Boneless Chicken Breasts
1/2 cup Finely Grated Parmesa
1/2 cup Panko Breadcrumbs
1/4 cup All-Purpose Flour
2 units Large Eggs
1 tsp Garlic Powder
1 tsp Paprika
Kosher Salt to taste
Black Pepper to taste
3 tbsp Avocado Oil or Ghee
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound them to a uniform thickness of about 1/2 inch
- Pat the chicken dry with paper towels, season with salt and pepper, and dredge in flour
- Whisk the eggs in a shallow bowl and submerge the floured chicken into the egg wash
- Combine the Panko, grated Parmesan, garlic powder, and paprika in a bowl. Press the chicken into this mixture to ensure adherence
- Heat the avocado oil in a skillet over medium-high heat and add the chicken, cooking for 4 to 5 minutes per side until golden-brown and the internal temperature reaches 165°F
- Transfer to a wire rack and let rest for 3 minutes before serving
Notes
Use freshly grated Parmesan cheese for the best crust.
Let the chicken sit at room temperature for about 15 minutes before cooking to reduce thermal shock.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 385 kcal
- Sugar: 0 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 160 mg