Parmesan Crusted Chicken (Pan Fried)
Calories: 21
Adjust Servings Here: 8 servings
Description
This Parmesan crusted chicken features juicy chicken breast cutlets coated in seasoned yogurt, Parmesan, and crispy panko breadcrumbs, then pan-fried until golden. An easy family dinner ready in about 25 minutes.
Ingredients
Chicken
- 1 kg (4 med) Boneless skinless chicken breasts sliced horizontally into 8 cutlets
- 1 tsp All Purpose Seasoning (salt, pepper, garlic powder, onion powder, and paprika)
Marinade
- 2 large Eggs
- ½ cup (120 g) Yogurt Plain or Greek
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika optional
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 tsp Dijon Mustard paste
- ¼ cup All-purpose flour
Parmesan coating
- 300 g (3 cups) Dry breadcrumbs
- 100 g (1 cups) Parmesan grated
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika
- ¼ tsp Salt
- ¼ tsp Pepper
Pan-frying
- 2 - 4 tbsp Oil
Instructions
- Prepare the chicken: Slice each chicken breast horizontally into two thin cutlets. Pound thicker areas to an even thickness if necessary. Season both sides with all-purpose seasoning.1 kg Boneless skinless chicken breasts, 1 tsp All Purpose Seasoning
- Prepare the yogurt mixture: Whisk the eggs and yogurt until smooth. Add garlic powder, onion powder, paprika, salt, and pepper.2 large Eggs, ½ cup Yogurt, ½ tsp Garlic powder, ½ tsp Onion powder , ½ tsp Paprika , ¼ tsp Salt, ¼ tsp Pepper, 1 tsp Dijon Mustard, ¼ cup All-purpose flour
- Prepare the coating: Combine panko, Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and pepper in a shallow dish.300 g Dry breadcrumbs, 100 g Parmesan, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Paprika, ¼ tsp Salt, ¼ tsp Pepper
- Bread the chicken: Dip each chicken cutlet into the yogurt mixture and allow the excess to drip off. Coat thoroughly in the Parmesan-panko mixture, gently pressing the crumbs onto the chicken.
- Heat the skillet: Heat the oil in a large skillet over medium to medium-high heat.2 - 4 tbsp Oil
- Pan-fry: Add the chicken without overcrowding the skillet. Cook for 4–5 minutes on the first side, then turn and cook for another 3–5 minutes, or until golden and the internal temperature reaches 165°F/74°C.
- Rest and serve: Transfer to a wire rack or paper-towel-lined plate and rest briefly before serving.
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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