Odds are you’ve heard of parmesan crusted chicken as a dish, and maybe it’s even something you already make. It’s certainly one of those classic staple recipes that I find myself making from time to time.
It’s major merit is that it’s one of the fastest meals you can prepare, because the thinly cut chicken breasts (aka chicken cutlets) cook up lightning fast. Oh, and it’s golden brown crispy delicious. That helps too.
But there are a couple of things that I like to do differently for this classic dish, to take it to the next level. Let’s dive in:
The first thing I like to do is whip out a zester (not a grater), and zest my parmesan cheese:
By zesting instead of grating the cheese, it gives you a texture that’s lighter than snow, so it sticks to the bare chicken cutlets very well.
My next trick is to add fresh minced rosemary to the egg dip. Since there are so few ingredients in this dish, adding a fresh herb like rosemary or thyme makes a HUGE difference in flavor and really makes the recipe pop:
So now we can proceed as usual, and first dip a seasoned chicken cutlet in the zested parmesan:
Then into the rosemary egg wash:
And finally, into some crispy Panko bread crumbs:
Once your chicken cutlets are breaded, you can pan fry them in olive oil, for about 4-5 minutes each side:
Once they’re crispy and golden, you can zest a little more parmesan on top, and serve!
And by the way, you can totally do this with pork chops too! Enjoy.
- 1.25 lbs thinly cut chicken breast (aka chicken cutlets)
- salt and pepper
- 1 sprig fresh rosemary
- 1 cup zested parmesan cheese
- 2 eggs
- 1 cup panko bread crumbs
- olive oil, for frying
- Lay the chicken breasts out on a cutting board and season them generously on both sides with salt and pepper. Set aside.
- Next it's time to set up your breading station. Set out three bowls, and in the first bowl add the zested parmesan cheese, then the eggs in the second bowl, and the panko bread crumbs in the third. Strip the leaves from the fresh rosemary sprig and mince them finely with a knife. Add the minced rosemary to the egg bowl, then whisk the eggs and rosemary together until combined.
- Heat up a large skillet over medium heat, and let it heat up while you bread the chicken. First dip each chicken cutlet into the parmesan, shake off the excess, then dip into the egg, then let the excess drip off, then finally dip into the panko bread crumbs (by the way, the reason we shake off the excess during each step is to prevent our breading from falling off later).
- When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy. If the bread crumbs are browning too quickly, you can turn the heat down. Repeat with the remaining cutlets, and enjoy!
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