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I tinkered with this knockout Parmesan chicken dish through plenty of tests in my own kitchen. It's now the top meal my family begs for. You'll get super soft chicken with a beautiful golden-brown coating packed with cheesy goodness. Once you make this at home, you'll forget all about ordering out.
Why This Dish Stands Out
When I bring this chicken to the table, everyone's shocked I made it myself. The coating gets perfectly crunchy while keeping the chicken wonderfully moist inside. It works great for regular family meals or when company drops by. You really can't mess it up - it comes out fantastic every time.
Your Ingredient List
- Chicken Breasts: 4 boneless, skinless cuts, about 6-8 oz each, flattened
- Flour Coating: 1/2 cup all-purpose flour
- Egg Wash: 2 large eggs mixed with 1/4 cup milk
- Parmesan Crust: 1/2 cup fresh Parmesan cheese, 1 cup bread crumbs, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cheese Topping: 1/2 cup Parmesan, 1 cup mozzarella, 2 cloves minced garlic
- Olive Oil: 2 tablespoons for cooking
Cooking Instructions
- Finish in the Oven
- Place in oven for roughly 20-25 minutes until chicken is done.
- Add the Good Stuff
- Combine your cheeses with garlic and layer generously over chicken.
- Time to Cook
- Heat your pan with olive oil. Brown each piece until golden, roughly 3-4 minutes per side.
- Coat Your Chicken
- Dip each piece through flour, then egg wash, and lastly your breadcrumb mix.
- Get Your Stations Ready
- Arrange three plates containing your flour, egg blend, and seasoned breadcrumbs.
- First Step
- Preheat your oven to 375°F and find a baking dish. Lightly coat it with olive oil.
Insider Tricks
Wanna know how I get that extra crunch? I always go for a second dip in both egg and breadcrumbs. I always keep my meat thermometer nearby too it really helps nail perfectly done chicken. If you see the cheese getting overly brown, just loosely throw some foil on top.
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Perfect Pairings
Around my table, we pair this chicken with smooth garlic mashed potatoes or some crisp green beans. I might whip up a simple Caesar salad too. For a nice touch, try a chilled glass of Pinot Grigio if you enjoy wine with dinner.
Storing Leftovers
This chicken keeps well in your fridge for around 3 days in an airtight container. When hunger strikes again, warm it in the oven at 350°F for 10-15 minutes. You can stick portions in the freezer for up to 3 months too it's so handy when life gets crazy.
Recipe FAQs
- → Can I prep the chicken early?
Sure! Coat the chicken up to a day ahead. Keep it chilled in the fridge and cook when you're set to eat.
- → My chicken isn't crispy. What went wrong?
Check if your oil's properly heated before frying. Also, avoid flipping the chicken too much. Let it brown well on one side before turning.
- → Can chicken thighs replace breasts here?
Absolutely. Thighs are a good swap, but they'll likely need a few extra minutes because they're thicker.
- → How can I tell if the chicken's ready?
A meat thermometer is handy. The thickest part should hit 165°F. Watch for melted, bubbly cheese too!
- → Is frying a must, or can I bake it?
No frying needed—you can bake it! Spray the breaded chicken with oil, bake at 375°F for 30-35 minutes, and add the cheese during the last 10 minutes.