Easy Parmesan Crusted Chicken Breast

This easy Parmesan crusted chicken breast is made with tender chicken breasts dredged in parmesan cheese and breadcrumb mixture and cooked on a skillet until golden and crispy.

Parmesan Crusted Chicken Breast

This recipe is a simple yet SUPER DELICIOUS that I prepare it in just 15 minutes and serve it in so many ways.

I sandwich it between hotdog buns, I serve it as a side dish for Malfouf Salad. But the best way to eat this chicken dish is with Angel Hair Pasta.

I like how this parmesan chicken is crunchy and cheesy on the outside, yet the inside is meaty and juicy.

What's in This Recipe?

This is an overview of the ingredients. You will find all the measurements on the recipe card.

• Chicken Breast: I use boneless and skinless chicken breast. It is a perfect chicken part for breading and frying.
• Parmesan Cheese: I prefer to use freshly grated parmesan cheese. I finely shred the parmesan cheese to coat the chicken more evenly and melts more evenly.
• Breadcrumbs: Breadcrumbs will serve as a crunchy coating for this recipe.
• Eggs: Eggs will help the parmesan and bread crumbs to stick together when the chicken is already frying in the pan.
• Plain Yogurt: I like to marinat the chicken in plain yogurt since yogurt helps tender the meat of the chicken breast.
• Lemon Juice: Also for marinating the chicken breast.
• Cooking oil: I use vegetable oil.
• Seasonings: I use salt, ground black pepper, garlic powder, and dried parsley for better flavorings!

The Process

Preparing the chicken: Slice the chicken breast into six thin cutlets, wash them well and pat dry with a paper towel.

Pro Tip: Cut the chicken thin so that it will cook faster!

Marinating the chicken breast: In a ziplock bag, mix yoghurt and lemon juice, then add the chicken (make sure to coat the chicken well with the yoghurt mixture), seal the bag and keep in the fridge overnight.

Preparing the eggs: Crack the eggs in a small bowl and whisk well using a fork.

Breading: On a plate, mix parmesan, breadcrumbs, salt, pepper, garlic powder and dried parsley.

Now, remove the chicken from the yoghurt, shaking off any excess yoghurt and dip in the eggs, then into the parmesan mixture, patting the mixture on the chicken, then place on a plate, repeat with the other chicken cutlets.

Cooking the chicken: Heat the oil in a large skillet over medium-low heat and add the chicken breast (you can cook them in two batches if you like).

Fry the chicken for 3 minutes on each side until they are fully cooked and become golden brown and crispy. Try not to move the chicken while cooking; otherwise, the parmesan cheese may slide off the surface.

Turn off the heat and serve immediately.

How Can I Bake This Dish?

Preheat the oven to 400 degrees, follow the exact instructions in preparing the chicken and then place the chicken on a wire rack.

Coat the chicken pieces with olive oil, too, then wait for it to cook for at least 25 minutes.

More Chicken Recipes

• Creamy Garlic Chicken
• Garlic Butter Chicken Bites
• Baked Tandoori Chicken
• Chicken Poppers With Creamy Sauce
• Homemade Chicken Nuggets
• Crispy Chicken Patties

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