Description
Juicy chicken breast coated in a golden, crispy parmesan crust. This quick and easy recipe is perfect for weeknight dinners or entertaining guests. Ready in under 20 minutes with simple, pantry-friendly ingredients. Serve it with a side of mashed cauliflower, fennel slaw, or roasted vegetables for a complete meal.
Ingredients
Scale
- 500 g / 1 lb chicken breasts (2 large pieces, cut into 4 thin steaks)
- 1 egg
- 1 garlic clove, minced (optional)
- Pinch of salt and pepper, to taste
- 125 g / 4 oz shredded parmesan cheese (about 1 ¼ cups – see Notes)
- 2 tbsp butter (or more oil for frying)
- 1 tbsp olive oil
Instructions
- Prepare the Chicken:
- Cut each chicken breast horizontally to make 4 thin steaks. If any piece is thicker than ¾ inch, lightly pound it with a meat mallet to even out the thickness.
- Prepare the Coating:
- In a bowl, whisk together the egg, minced garlic (optional), and a pinch of salt and pepper.
- Place shredded parmesan cheese in a shallow dish.
- Coat the Chicken:
- Dip one piece of chicken into the egg mixture, ensuring it’s fully coated.
- Press the cut side of the chicken into the parmesan cheese, pressing down firmly to adhere. Flip the chicken and press again to coat the other side. Shake off any excess cheese. Repeat with the remaining chicken.
- Cook the Chicken:
- Heat the butter and olive oil in a large non-stick or cast-iron skillet over high heat.
- Carefully place the chicken in the skillet, cut side down. Do not move the chicken until the parmesan crust adheres and turns golden brown (about 3 minutes).
- Gently press down on the chicken with a spatula. Once golden, flip the chicken and cook the other side for an additional 3 minutes until crispy and cooked through.
- Total cook time should not exceed 6 minutes to prevent the chicken from drying out.
- Serve:
- Serve immediately with lemon slices for garnish. Pair it with Cauliflower Mash, Fennel Slaw with Yogurt Dressing, or roasted vegetables.
Notes
- Choosing Parmesan: Use store-bought shredded parmesan (thin strands). Avoid sandy or finely grated parmesan, as they won’t create a proper crust.
- Cooking Tip: Do not move the chicken during the first few minutes of cooking. This helps the parmesan adhere to the surface and crisp up beautifully.
- Substitutions: Chicken breasts are ideal for this recipe. Thighs or tenderloins won’t work as well because they don’t provide a flat surface for the crust to adhere.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken steak
- Calories: 450
- Sugar: 0g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg