Ingredients
Equipment
Method
- Prep: Wash and finely chop the parsley, slice the lemon, and set aside. If necessary, slice the chicken breasts in half lengthwise unless you are starting with thin-sliced chicken breasts. Make sure the pieces are as uniformly even as possible and no more than ¼" to ½" thick. If needed, use a meat tenderizer to pound them into thinner pieces with even thickness. Season with salt and pepper and set aside.
- Assemble: Pour out the flour onto a large plate, whisk the eggs in a medium bowl, and combine the breadcrumbs, cheese and parsley on another separate plate. Save aside a small amount of parsley to sprinkle on the chicken before serving.
- Dredge: Place one chicken piece at a time onto the flour (top and bottom), then dip into the egg mixture briefly to coat both sides, and finally into the breadcrumb mixture to coat well; set aside.
- Cook: Heat the olive oil in a large skillet over medium heat until it shimmers, and then place two of the crusted chicken slices in the skillet at a time. Cook for 3-4 minutes on each side, making sure the chicken is cooked through before removing from the pan. (You can slice into the thickest section to check for doneness and make sure the juices run clear when you press on the chicken.) Depending on the thickness of your chicken slices, you may need slightly less or slightly more time.
- Enjoy: When all of the chicken breasts are cooked, sprinkle with the remaining parsley and serve with the lemon slices.
Nutrition
Notes
Gluten free: Substitute all-purpose gluten-free flour and seasoned gluten-free breadcrumbs.
Storage: Parmesan crusted chicken will stay fresh in an airtight container in the fridge for up to four days, or in the freezer for up to two months.
