patpolew.blogg.se - Flour dredged chicken breast

Cover chicken with plastic wrap and pound each piece to an even 1/4-inch thickness with the flat side of a meat mallet. Cut and flatten chicken breasts: Butterfly and split each chicken breasts into two portions, making four pieces total.Scroll down for full recipe with print option. Just add upon eating so it doesn’t soften up the crispy crust.

Lemon wedges: You’ll love this bright finishing touch.You can usually find them by the other bread crumbs or in the Asian foods section of the grocery store. Panko bread crumbs: I highly recommend panko bread crumbs here, not standard.Garlic powder: I like to use dried garlic powder here because fresh garlic will burn and become bitter after cooking this long in the skillet.You can also just use 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp thyme and 1/2 tsp marjoram.

Italian seasoning: A nice herby addition to the recipe that adds a little extra flavor.

Eggs: This second layer helps the parmesan and bread crumbs stick.

All-purpose flour: This dry base layer helps the eggs stick to the chicken.

Olive oil: This is used for frying, so use standard refined not extra virgin so it withstands high temps.

Boneless skinless chicken breasts: You’ll begin with two larger chicken breasts which will be halved through their thickness, creating four smaller and thinner portions that will cook faster.

Parmesan Crusted Chicken Recipe Ingredients