Parmesan Crusted Chicken
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These Parmesan crusted chicken are tender thin slices of chicken breast marinated in a mixture of eggs, yogurt and seasoning. Then, coated in Parmesan and breadcrumbs before pan-frying until golden and crisp.
This is a quick and easy meal in our home. Everyone in our family loves breaded chicken or chicken schnitzel. And, I often serve it over my turmeric rice with peas with a dollop of sour cream on top.
About this recipe
The recipe is fairly simple and easy to make. If you have chicken breast this is a no-fail method to ensure it is not overcooked, over-baked, or dry. The breadcrumb coating keeps the chicken tender and juicy.
This chicken takes less than 30 minutes to make. In parallel, you can also make some rice, such as my turmeric rice or rice pilaf with fruit and nuts.
Ingredients and substitues
- Chicken – I always use chicken breast because it cooks quickly and perfectly under the breadcrumb coating without getting burnt. If you use chicken thighs, I would recommend baking instead of pan-frying.
- Yogurt – Greek yogurt makes a thick coating that clings to the chicken nicely.
- Mustard – I prefer mustard paste, but 1/2 tsp powder works just as well.
- Breadcrumbs – You can use panko breadcrumbs. I use a local brand, which comes with a sprinkle of sesame seeds.
- Parmesan – Finely grate the parmesan, making it a similar consistency to the breadcrumbs.
- Butter – You can omit the butter, but I highly recommend it. It gives not only a nice color and flavor but also crispiness.
Step by step instructions
Marinate chicken
- Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer, or rolling pin to flatten the pieces
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.
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.
Tip – you can leave this to marinate for up to 2 hours.
- In a flat tray or plate, combine breadcrumb, and grated parmesan. Combine well.
Tip – make sure you combine well so you don’t have patches of parmesan or breadcrumbs around the chicken - Using a fork, pick a piece of chicken from the marinade and generously coat it with the parmesan breadcrumb mixture (see video).
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.
Tip – you can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.
Pan-fry 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).
Tip – the butter gives the breadcrumbs a nice golden color. - 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.
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. Then, lower the heat and cook for another minute on medium-low.
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.
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.
Frequently asked questions
How long will this parmesan crusted chicken keep?
This chicken parmesan will keep in the fridge for 3 to 4 days.
Can I make this chicken ahead of time?
Absolutely, these can be made a few days ahead of time and kept in the fridge
What do you serve chicken parmesan with?
You can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies or salad too. My kids love turmeric rice or rice pilaf with fruit and nuts along with their chicken schnitzel, breaded chicken or this parmesan crusted chicken.
What side dish works best with chicken parmesan?
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Parmesan Crusted Chicken
Print Pin Rate Share by Email Share on FB Save GrowCalories: 317kcal
Adjust Servings Here: 8 servings
Description
These Parmesan crusted chicken are tender thin slices of chicken breast marinated in a mixture of eggs, yogurt and seasoning. Then, coated in Parmesan and breadcrumbs before pan-frying until golden and crisp.
Video
Ingredients
Chicken
- 4 (2 lb) Chicken breast (each divided into 2)
- ½ tsp Salt
- ¼ tsp Pepper
Marinade
- 1 Egg (large)
- ½ cup Yogurt (plain)
- 4 tbsp All-purpose flour
- 1 tbsp Mustard (paste)
- ¼ tsp Salt
- ¼ tsp Pepper
Parmesan coating
- 2 cups Breadcrumbs (dry)
- 1 cup Parmesan (grated)
- ¼ tsp Salt
- ¼ tsp Pepper
Pan-frying
- 2 tbsp Oil
- 2 tbsp Butter
Instructions
Marinate Chicken
- Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer or rolling pin to flatten the pieces 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
- Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.Tip – you can leave this to marinate for up to 2 hours.
- Using a fork, pick a piece of chicken from the marinade and generously coat it with the parmesan breadcrumb mixture (see video).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. Tip – you can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.
Pan-fry 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).Tip – the butter gives the breadcrumbs a nice golden color.
- 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.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. Then, lower the heat and cook for another minute on medium-low.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. 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.
Recipe Notes & Tips
Breaded chicken breast make perfect freezer meals
I usually make more than what I need for one meal, so I can put the extra pieces in the freezer for busy days.- Cook them as we do above. When they are cold just place them in a ziplock bag. These make amazing sandwiches and wraps. If you have teenagers (who are always hungry) these are great to have on hand. Just thaw as many as you need in the microwave.
- Freeze them uncooked as you see in the image below. All you do is place them uncooked in a ziplock bag, remove as much air, and lay them flat in the freezer until frozen. Once they are frozen you can stack them up and store them away in the corner of the freezer until you need them.
To re-use just thaw them in the fridge for a couple of hours and cook them as we do below. My kids love chicken schnitzel so I have these on hand for busy cake days and it’s such a blessing.
Bake, dont’ pan fry
Personally, I’m not a big fan of putting chicken breast in the oven. If you don’t take them out at the right time they can get dry. I love cooking them with a little oil in the pan, which not just cooks them thru nicely and evenly, but also caramelizes them a bit on the outside giving it so much more flavor. If you follow my method as directed you will never ever have a dry chicken.Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 317– kcalCarbohydrates: 24– gProtein: 34– gFat: 9– gSaturated Fat: 4– gCholesterol: 103– mgSodium: 856– mgPotassium: 514– mgFiber: 1– gSugar: 3– gVitamin A: 176– IUVitamin C: 1– mgCalcium: 225– mgIron: 2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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This Parmesan-crusted chicken is definitely going on the regular rotation! It was so simple, and the texture came out perfectly crispy.
Thank you, Amanda. I am so happy you enjoyed it