Parmesan Crusted Chicken (Pan Fried)
Calories: 22
Adjust Servings Here: 8 servings
Description
This parmesan crusted chicken recipe features tender chicken in a crispy Parmesan breadcrumb crust. Pan-fried, juicy, and ready in 25 minutes—perfect for weeknight dinners.
Ingredients
Chicken
- 1 kg (4 med) Chicken breast divide horizontally into 2 each
- ½ tsp Salt
- ½ tsp Black pepper powder
Marinade
- 2 large Eggs
- ½ cup (120 g) Yogurt plain
- ¼ cup All-purpose flour
- 1 tsp Dijon Mustard paste
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Paprika optional
- ¼ tsp Salt
- ¼ tsp Pepper
Parmesan coating
- 300 g (3 cups) Dry breadcrumbs
- 100 g (1 cups) Parmesan grated
- ¼ tsp Salt
- ¼ tsp Pepper
Pan-frying
- 2 - 4 tbsp Oil
- 2 tbsp Butter
Instructions
- Prepare the Chicken: Slice breasts in half lengthwise. Pound to even thickness. Season both sides with salt and pepper.1 kg Chicken breast, ½ tsp Salt, ½ tsp Black pepper powder
- Make the Batter: In a bowl, whisk flour, eggs, yogurt, Dijon, garlic powder, onion powder, paprika, salt, and pepper.2 large Eggs, ½ cup Yogurt, ¼ cup All-purpose flour, 1 tsp Dijon Mustard, ½ tsp Garlic powder, ½ tsp Onion powder , ½ tsp Paprika , ¼ tsp Salt, ¼ tsp Pepper
- Prepare the Coating: Mix breadcrumbs and Parmesan in a shallow bowl. Season lightly.300 g Dry breadcrumbs, 100 g Parmesan, ¼ tsp Salt, ¼ tsp Pepper
- Bread the Chicken: Dip each piece in batter, let the excess drip off, then coat it fully in the breadcrumb-Parmesan mixture.
- Pan-Fry: Heat oil and butter in a skillet over medium-high heat. Fry chicken 4–5 minutes per side, until golden and cooked through (internal temperature of 165°F/74°C).2 - 4 tbsp Oil, 2 tbsp Butter
- Rest & Serve: Place on paper towels to absorb excess oil. Serve warm with salad, rice, or veggies.
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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