Add 2-3 chicken cutlets to the pan then allow to cook for 2-3 minutes per side until golden brown and cooked through. Preheat a large pan or cast iron skillet over medium-high heat. For a thicker crust, repeat the egg and breadcrumb steps. Grate the Parmesan into the bread crumbs and season with dried herbs, garlic powder, paprika, salt and black pepper.ĭredge the chicken cutlets first in the flour, then in the egg mixture and finally in the seasoned breadcrumb mixture. Whisk the eggs into a wide, shallow bowl and place the seasoned flour and panko breadcrumbs in two separate bowls. Slice the chicken breast in half horizontally and prepare your breading station. Lemon wedges and fresh parsley, to serve.I have used both olive oil and canola oil for frying. I just used a mix but parsley, basil, oregano, rosemary and thyme are all delicious. Panko bread crumbs, Italian or fresh s will all work. Thighs just require a little longer cooking time. I used chicken breasts but you can use boneless chicken thighs too. 8 What to serve with Parmesan crusted chicken. 6 How to reheat Parmesan crusted chicken.4 How to get breading to stick to chicken.
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