Parmesan-Crumbed Chicken Breast
Submitted by cspgsgirl
Parmesan-crumbed chicken breast pan-fried in olive oil and butter with a crispy breadcrumb, Parmesan, and parsley crust over Dijon mustard. A golden, crunchy breaded chicken cutlet.
YIELD
6 servingsPREP
25 minCOOK
40 minREADY
1 hrsA proper three-stage breading (flour, egg wash, Parmesan breadcrumbs) gives these chicken breasts a crust that’s golden, crunchy, and loaded with savory flavor. The Dijon mustard brushed on before dredging adds a sharp bite underneath the coating that plain breaded chicken doesn’t have.
Freshly grated Parmesan mixed into the breadcrumbs with minced parsley means the crust itself has enough flavor to stand on its own without sauce. The cheese browns and crisps in the hot oil, creating little pockets of toasted Parmesan throughout.
Chilling the breaded cutlets for 30 minutes before cooking is a step worth following. The coating sets and adheres to the chicken so it doesn’t flake off in the pan.
Pro Tips
- Press the breadcrumb mixture firmly onto the chicken so it sticks. A loose coating falls off during cooking and burns in the oil.
- Start on moderately high heat to brown the crust, then drop to medium-low to cook through. High heat the whole time burns the outside before the center is done.
- Use a combination of olive oil and butter. The oil raises the smoke point while the butter adds flavor to the crust.
- Don’t flip more than once. Each turn risks pulling the coating away.
Variations
- Use panko breadcrumbs instead of regular for an even crunchier, lighter coating.
- Add lemon zest to the breadcrumb mixture for a bright, citrusy twist.
- Serve topped with arugula and a squeeze of lemon, Milanese-style.
Ingredients
Directions
Mix together the bread crumbs, Parmesan cheese and minced parsley.
Combine the eggs and water, stirring lightly.
Line a cookie sheet with wax paper and set aside.
Season chicken with salt and pepper to taste.
Spread mustard lightly on both sides. Dredge in flour, shaking off the excess.
Then dip into egg wash, letting excess drip off.
Add to breadcrumb mixture them in the breadcrumb, Parmesan cheese/parsley mixture, pressing to coating evenly and completely.
Arrange on prepared cookie sheet, cover loosely.
Place in fridge for at least 30 minutes.
In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon butter over moderately high heat.
When hot, add chicken pieces in one layer and cook for sautiing 2 to 3 minutes on each side or until lightly browned and crisped; lower heat to medium-low and continue to cook 4 to 5 minutes more or until no longer pink in center and just cooked through.
Drain on paper towels.
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