Parmesan Chicken
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A simple recipe for pan-fried Parmesan Chicken cutlets, coated in a seasoned fresh breadcrumb and cheese mixture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 6 mins | None | 4 Servings |
🔪 Key Equipment
- Shallow dish
- Large skillet
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Chicken Breasts | boneless and skinless |
| 2 | Eggs | beaten |
| 2 tablespoons | Water | none |
| 1 1/2 cups | Bread Crumbs | fresh |
| 1/2 cup | Parmesan Cheese | freshly grated |
| 3/4 teaspoon | Thyme | dried |
| 1/2 teaspoon+ | Salt | divided |
| 1 dash+ | Black Pepper | divided |
| 3 tablespoons | Olive Oil or Butter | none |
Instructions
Step 1: Prep and Coat
- Prepare the 4 Chicken Breasts by cutting them in half horizontally to create thinner cutlets. Season the cutlets lightly on both sides with 1/2 teaspoon+ Salt and 1 dash+ Black Pepper.
- In a shallow dish, combine the 1 1/2 cups fresh Bread Crumbs, 1/2 cup freshly grated Parmesan Cheese, 3/4 teaspoon dried Thyme, 1/2 teaspoon+ Salt, and 1 dash+ Black Pepper.
- In a second shallow dish, beat the 2 Eggs with the 2 tablespoons Water.
- Dip each chicken cutlet first into the egg mixture, allowing the excess to drip off. Then, press the cutlet firmly into the bread crumb mixture to coat both sides.
Step 2: Sauté and Serve
- In a large skillet, heat the 3 tablespoons Olive Oil or Butter over medium-high heat.
- Sauté the 4 Chicken Breasts for about 3 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and drain on paper towels. Serve warm.
💡 Make-Ahead & Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
