parmesan crusted chicken

Parmesan Crusted Chicken

(10 oz each) boneless skinless chicken breasts

(2.5 oz) all-purpose flour

Italian seasoning

garlic powder

eggs

(2.5 oz) panko bread crumbs

(1.5 oz) finely shredded parmesan cheese

Salt and black pepper

olive oil

Lemon parsley

Butterfly and split each chicken breasts into two portions, making four pieces total. Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet.

In one shallow dish add flour, Italian seasoning and garlic powder and whisk to blend.

In a second shallow dish whisk eggs together until blended.

In a third shallow dish toss together panko and parmesan.

Season chicken cutlets with salt and pepper on each side. Then working with one at a time dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of.

Transfer to panko mixture, coat both sides while pressing mixture in to coat well.

Heat 1/4 cup olive in a 12-inch heavy non-stick skillet over medium heat.

Add two breasts to preheated skillet and let cook until golden brown on bottom, about 4 minutes (if needed reduce burner temperature slightly if you find it&#x27;s browning too quickly). Flip and continue to cook until golden brown on bottom and center registers 165 degrees on an instant read thermometer, about 4 minutes longer.

Transfer to a plate lined with paper towels to drain, leaving oil in skillet. Add remaining 2 Tbsp oil to skillet and repeat cooking process with remaining two chicken breasts.

Serve warm with lemon wedges and garnished with parsley if desired.

EASY Crispy Parmesan Crusted Chicken Breast recipe ready in just 15 minutes! Crispy and crunchy chicken breast on the outside and juicy and tender on the inside.

Crispy Parmesan Crusted Chicken

chicken breasts, boneless skinless

garlic clove,

tsp italian seasoning

tsp salt

parmesan cheese

bread crumbs

Tbsp all-purpose flour

Slice the chicken breast in half lengthwise. Beat chicken with a meat mallet until even in thickness.

Combine all the ingredients for the egg mixture in bowl 1 and the parmesan mixture in bowl 2.

Dredge the chicken generously in the egg mixture, allow any excess egg mixture to drip off. Generously coat in the parmesan mixture, pat the mixture onto the chicken so it&#039;s fully coated.

In a skillet, over medium heat, heat butter and oil. Once hot, add the chicken and cook about 3-4 minutes per side until chicken is cooked.

Enjoy, friends.!

This is such an easy recipe - perfect for a weeknight dinner. The chicken is cheesy, moist and so delicious.

Parmesan Crusted Chicken (Oven Baked)

chicken breasts trimmed of any fat

panko bread crumbs (or gluten-free bread crumbs if desired)

Parmesan cheese

parsley

salt

pepper

butter

lemon juice

garlic cloves,

Preheat oven to 350 degrees.

Mix the bread crumbs, Parmesan cheese, parsley, salt,...

Mix the bread crumbs, Parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.

Mix the butter, lemon juice and garlic together...

Mix the butter, lemon juice and garlic together in another shallow pie dish or deep plate.

Dip both sides of the chicken in the...

Dip both sides of the chicken in the butter mixture - coating it well.

Quickly, place the chicken on the bread crumb...

Quickly, place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast using either your hands or a spoon. Then gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.

Place chicken in 9x13 baking dish and repeat...

Place chicken in 9x13 baking dish and repeat steps 3 and 4 with the rest of the chicken. Depending on the size of the chicken breasts you may need to use additional pans.

When all chicken is prepped, bake for 40...

When all chicken is prepped, bake for 40 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.

Thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan seared until crispy! Kids love it and so do the adults.

Pan Seared Parmesan Crusted Chicken Recipe

salt and pepper

tsp Italian Seasoning

Parmesan cheese ((grated

flour

lb chicken breasts ((thin, 4 pieces))

First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. &nbsp;Next, you should whisk the egg mixture slightly.&nbsp;

The second bowl is for the parmesan, bread crumbs and flour.

Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.

Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.

MELT butter and ADD&nbsp;olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).

PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.

TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.

CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.

SERVE immediately.

https://content.jwplatform.com/videos/jUXuwZU3.mp4

This Copycat Longhorn Parmesan Crusted Chicken tastes the same as the popular Parmesan Crusted Chicken from Longhorn Steakhouse. Pan seared chicken topped with a creamy Parmesan cheese crust and buttery panko crumbs. It is an easy, quick and delicious chicken recipe that everybody is going to love.

LONGHORN PARMESAN CRUSTED CHICKEN ( COPYCAT)

Chicken breasts

Salt-

Olive oil- 1/4

Ranch dressing-1/3 cup

Worcestershire sauce- 3 tbsp.

Lemon juice- 2 tbsp.

black pepper-3/4 tsp.

Provolone cheese

Panko breadcrumbs- 1 cup

Unsalted butter

Garlic powder- 2 tsp.

Salt- 1/4 tsp.

In a large bowl whisk all the marinade ingredients (olive oil, ranch dressing, Worcestershire sauce, lemon juice, garlic and black pepper). Keep aside.

Pound each chicken breast and season with salt to you liking.  Add the pounded chicken into the bowl with marinade, cover and marinate for 30 minutes or if time allows marinate overnight.

In a large pan/ skillet heat 2 tbsp of vegetable oil over medium-high heat. Sear chicken until golden brown and cooked through, about 12 minutes ( 6 minutes per side). Set aside.

CHICKEN

Preheat your oven to 450 F ( 235 C)  to a low broil.

Combine Provolone cheese, Parmesan cheese and ranch dressing. Divide into four equal portions and spread on top of each chicken breast.

PARMESAN CRUST

In a small bowl mix together panko bread crumbs, melted butter, garlic powder and salt.

Top the chicken with panko mixture generously.

Bake  in the preheated oven at 450 F ( 235 C) until cheese is melted and crumbs start to brown , about 5 minutes.

PANKO TOPPING

This longhorn parmesan crusted chicken is a spectacular dish that is easy to make and supremely flavourful. I baked the chicken breasts and it turned out amazing.  I’ve made this over the holidays and the kids enjoyed it so much. I love all your wonderful and delicious recipes. I will definitely cook this again next time.

That was amazing! Kids absolutely love it!! My family keeps asking me to make the chicken "like yesterday " for two weeks. Tati keep sharing your wonderful recipies!!!

Amazing. I had everything but the provolone and panko, but i had some italian cheese that included provolone and i used ritz crackers to sub for the panko. I already know it’s going to be a hit. i took a small piece and PERFECTO!

https://www.youtube.com/watch?v=FBaQDQHCEjo

This Copycat  Longhorn’s popular Parmesan Crusted Chicken  tastes 100 % better  the Longhorn  restaurant version!  Flavorful, chicken with Crunchy and cheesy crust made at home for a fraction of the price!

The full recipe you can find here: www.chefjar.com

Longhorn Parmesan Crusted Chicken ( Copycat Longhorn Steakhouse )

Air Fryer Parmesan Crusted Chicken is a satisfying and easy air fryer chicken recipe! Juicy air fryer chicken   that is coated in Parmesan mix and then air fried!

Air Fryer Parmesan Crusted Chicken

Large Chicken breasts

Parmesan shredded

panko bread crumbs

mayonnaise

Split chicken breasts in half.

Pound each piece with a meat hammer. (...

Pound each piece with a meat hammer. ( so they are even )

Sprinkle with salt.

Spread Mayo on both sides of each piece...

Spread Mayo on both sides of each piece of chicken.

Mix together panko, parmesan, and garlic powder( for...

Mix together panko, parmesan, and garlic powder( for keto skip the panko)

Coat each piece of chicken in the panko/parmesan...

Coat each piece of chicken in the panko/parmesan mixture.

Preheat air fryer to 390.

In a single layer place in the air...

In a single layer place in the air fryer.

Cook for 15 minutes turning once after 10...

Cook for 15 minutes turning once after 10 minutes.

https://mediavine-res.cloudinary.com/video/upload/rz3yox9njmp3demzgtuw.mp4

Air Fryer Parmesan Crusted Chicken is a satisfying and easy air fryer chicken recipe! Juicy chicken that is coated in Parmesan mix and then air fried!

breadcrumbs

chicken breasts

Step 1

Step 2

In a small bowl, combine breadcrumbs, Parmesan and Hidden Valley® Original Ranch® Seasoning, Salad Dressing &amp; Recipe Mix. Stir until combined.

Step 3

Place lightly beaten eggs in a small bowl. Dip each breast into the egg, shaking off any access, and then dip into the dressing mixture, turning to coat on all sides. 

Step 4

Place coated breasts onto a greased baking dish in a single layer. Bake for 25–30 minutes until an internal temperature of 165°F or until juices run clear.

https://www.youtube.com/watch?v=WcuDFpvzo1k

Juicy, tender, perfectly cooked chicken breast under a crispy and savory parmesan crumb crust. This dish is fast to put together and loved by just about everyone!

breadcrumbs (fresh, white or wholemeal, your choice)

Tbsp finely chopped parsley (or mixed herbs of your choice)

garlic (minced)

black pepper

chicken breasts (7 ounces 200 grams each breast, trimmed and halved to make 8 thin fillets)

Preheat oven to 400°F/200°C, combi steam setting. If your oven has variable steam settings, select 60% (high steam). If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the rest. Line a sheet pan with non stick parchment paper and set aside.

Combine the breadcrumbs, parmesan, parsley, garlic, butter, and a good amount of cracked pepper to taste.

Lay the chicken into the prepared pan and top with the breadcrumb mixture. You want to pile it on top of each fillet and then press it down slightly, without squashing the life out of it.

Cook in the preheated oven until the chicken is cooked through and the crumbs are golden, about 12 minutes.

Serve with roasted vegetables or a green salad.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646191012/yxhtroivifjwkvhvyxcv.mp4

Parmesan Crusted Chicken is the ultimate fast dinner recipe! It’s crispy and crunchy on top, juicy underneath and totally moreish.

Parmesan crusted chicken with chicken, parmesan cheese, and breadcrumbs may only be 4 ingredients but it makes the most delicious dinner!

cheese

chicken breasts (boneless/skinless)

garlic salt (to taste)

Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.

In one bowl whisk together mayonnaise and ½ cup parmesan cheese.  In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.

Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.

Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.

Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.

https://www.youtube.com/watch?v=OZ4YtT-HPj0

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RECIPE: https://www.mamalovesfood.com/parmesan-crusted-chicken/

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PARMESAN CRUSTED CHICKEN

This breaded chicken breasts are thin slices of chicken in a yogurt marinade and coated in breadcrumbs before being pan-fried until golden and crisp.

Breaded Chicken Breast Pan-Fried

Chicken breast (or chicken cutlets,

Salt

Pepper

Egg (large)

Yogurt (plain)

tbsp All-purpose flour

tbsp Mustard (paste)

Garlic powder ((optional))

Lemon

Breadcrumbs (panko

Parsley (finely chopped)

tbsp Sesame seeds ((optional))

tbsp Oil

tbsp Butter ((makes it crispy))

Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer or rolling pin to flatten the pieces.Pro tip - You can also ask your butcher to butterfly and prepare these for you as well.

Pat dry the chicken pieces, season with salt and pepper. Set aside to marinate for a while.

In a bowl and whisk, combine egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well. Make sure there are no lumps.Pro tip - Any lumps will prevent the mixture from sticking to the chicken and it will cook as lumps.

Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.Pro tip - You can leave this to marinate for up to 2 hours.

In a flat tray or shallow dish or plate, combine the bread crumbs, sesame seeds, and parsley. Season with salt and pepper. Combine well. Pro tip - Make sure you season well and combine well so you don&#39;t have uneven seasoning around the chicken.

Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture (see video).Pro tip - I like to use one hand for the wet chicken and the other for the dry breadcrumb mixture. This prevents the breadcrumbs from getting lump.

Set aside while you do all the rest of the chicken pieces. Pro tip - You can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.

Marinate chicken

To a frying pan (preferably non-stick), add 1 tbsp oil and 1 tbsp butter. Place three to four chicken pieces (do not overcrowd the pan).Pro tip - The butter gives the breadcrumbs a nice golden color and makes the chicken crispy.

Let cook on one side without touching for one minute on medium-high. Reduce the heat to medium-low and cook the chicken for 2 minutes more.Pro tip - Avoid turning too often as this will prevent you from getting that beautiful golden color.

Flip the chicken, add another tablespoon of butter or oil as necessary.

Cook on the second side for one minute on medium-high heat. Then, lower the heat and cook for another minute on medium-low.Pro tip - The one-minute high-heat cooking is what makes the crust crispy. But, be careful not to burn it.

Remove the chicken on a clean paper hand towel to absorb excess fat.

Continue with the rest of the chicken pieces. Pro tip - It is best to clean the pan if you have any burnt breadcrumbs. Otherwise, the burnt crumbs will stick to the next batch of chicken and burn some more.

Panfry

https://www.youtube.com/watch?v=I3NQoMb9sEs

These breaded chicken breasts are thin slices of chicken in a yogurt marinade and coated in breadcrumbs before being pan-fried until golden and crisp in less than 30 minutes.
Get the full recipe with progress pictures here - https://veenaazmanov.com/breaded-chicken-breast-pan-fried/


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How to Make an Easy Chicken Breast Recipe in 20 Mins - Breaded Chicken Breast

My Parmesan Crusted Chicken with Mustard Cream Sauce use chicken cutlets that are breaded with Parmesan cheese then sautéed to a golden, crunchy brown.  A quick mustard cream pan sauce is made to pour on top. Literally on the table in less than 30 minutes.&nbsp;

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