Parmesan Crusted Chicken

Parmesan Crusted Chicken

 

Start by creating your breading station.

 

Parmesan Cheese (You can also use Romano, Asiago or something like that)

This is probably about 2 cups

 



 

I added about 4 handfuls of PANCO bread crumbs IT's probably about the same amount as the cheese.

About 1TBLS of Garlic Powder

About 1TBLS of  dried basil or Italian seasoning

**** I didn't take any pics of this but you need to butterfly you chicken and or pound it out so it's relatively thin and even in thickness.

 

Your breading station should be set up as follows:

Flour (Salt and Pepper)

Eggs

Seasoning Breading mixture

Flour

EGG

Cheese and Panko As you flip the chicken breast use a fork to lightly press the mixture in the chicken

 

Heat some olive oil in a hot sauté pan and place the chicken breast in the pan

 

Flip it once it's browned, be gentle so you don't pull off the cheese breading

 

I always lower the heat when I flip so that it finished cooking gently. Should take about 5 min use a meat thermometer to make sure it's done and not over done.

 

I served this with blanched green beans and the PIONEER WOMANS Crash Potatoes.

I've been making these potatoes for several years and they are so yummy.

Basically boil small potatoes till tender (red, or baby Yukon). Then gently smash them on a foil lined sheet pan. You can use a masher or a fork like I did. Drizzle olive oil and generously sprinkle salt and pepper then top with fresh chopped rosemary and roast at 400 for about 30-40 min until crispy and delicious.

Picture is before roasting