Parmesan Crusted Chicken
Recipe by: Ephratah Schwennesen
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Our Recipe Books•
April 1, 2025
This recipe will make an excellent Sunday dinner with your family. Imagine serving perfectly fried chicken topped with a light, lemony sauce over a bed of silky angel hair pasta. You can do most of the work in the morning —prepping the chicken up to step seven — while the sauce can be conveniently made a day ahead.
Ingredients (20)
Ingredients (20)
Parmesan Crusted Chicken
Instructions
Parmesan Crusted Chicken
Using a sharp knife, carefully filet each chicken breast (2 large). Then cut each of the four pieces crosswise to creat eight pieces all together. Using a meat pounder or rolling pin, pound each cutlet until about 1/4 inch thin throughout.
I find placing plastic wrap under and over the chicken when pounding thin helps keep things tidy. Laying the cutlet flat in a zip top bag also works great.
In a medium mixing bowl, combine the chicken broth (2 cups) with 1 teaspoon salt, stirring until the salt has fully dissolved. Add chicken cutlets to the broth mixture, cover, and refrigerate for 3-4 hours to fully marinate.
After chicken has marinated, drain chicken cutlets and pat dry with paper towels.
Place flour (¾ cup) in shallow dish or bowl. In a separate dish or bowl, mix together the panko (2 cups), parmesan cheese (2 cups), black pepper (½ tsp), and remaining teaspoon of salt.
Crack eggs (4) into a third shallow dish or bowl, whisking until frothy and well combined.
Place a baking sheet near your dredging station. Taking one chicken cutlet at a time, dip first into flour, making sure the entire cutlet is dusted. Then, take the floured cutlet and dip it into the egg mixture, again making sure the entire cutlet is coated. Finally, dredge the chicken cutlet in the panko mixture, pressing the cutlet against the panko as needed to ensure the panko mixture adheres. Carefully lay each breaded cutlet onto the baking sheet, making sure not to overlap them.
Repeat until all the chicken cutlets are coated in the panko mixture.
Once all the cutlets have been breaded in the panko mixture, cover the baking sheet, and refrigerate for several hours.
Heat oven to 200 °Fdegrees. Place a baking sheet, lined with paper towels, inside your oven once it comes to temperature.
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