Monday, December 17, 2018

Pan Seared Parmesan Crusted Chicken Recipe

Pan Seared Parmesan Crusted Chicken Recipe

I did this with boneless skinless thighs, a little pounded, and they worked very well

  • 1 tbsp butter
  • 1/4 cup flour
  • 1 tbsp olive oil
  • 1/2 cup bread crumbs
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1 lb chicken breasts (thin, 4 pieces)
  • 1 egg
  • salt and pepper
  • 1 cup Parmesan cheese (grated or shredded)


Start by drying the chicken on a paper towel, then prepare two bowls. One is egg, salt, pepper, garlic powder and Italian seasoning. Then you have to lightly whisk the egg mixture.

Then,The second bowl is for parmesan, breadcrumbs and flour.

Now it's time to flirt with each piece of chicken breast in an egg / seasoning mixture. After this place in the parmesan mixture and press. Turn to coat the other side of the chicken with Parmesan and press again.

Repeat with the remaining chicken pieces and place each Parmesan-coated chicken on a plate or chopping board.

MELT butter and ADD olive oil over medium-high heat in a skillet (stainless steel, cast iron or nonstick skillet).

PLACE CHICKEN COOKED in a pan and cook for 3-4 minutes on one side. DO NOT move the chicken, otherwise the cheese will slide off the surface before joining! Press lightly with a spatula.

TURN WITH THE CLAMPS when the first side is golden and cook the other side for 3 to 4 minutes. Do not cook more than 6 to 8 minutes in total. Just set the timer and flip it when it rings.

CHECK THE DENSITY to make sure the chicken is cooked and not pink. Otherwise, turn down the heat and cook for a few more minutes.

Happy Cooking TimeJ