Umami
Umami

Ron’s Recipes

Parmesan Crusted Chicken

4 servings

servings

30 minutes

total time

Ingredients

3-4 boneless skinless chicken breasts pounded ¼"-thick

½ cup all purpose flour

2 eggs

⅔ cup seasoned Italian bread crumbs (I use Progresso)

⅓ cup freshly grated Parmigiano-Reggiano cheese

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary

Salt and freshly ground black pepper

¼ cup olive oil

Lemon wedges, for serving

Directions

Set up three large shallow bowls in an assembly line.

Put the flour in the first bowl

Beat the eggs in the second bowl

Mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.

Pound Chicken Breasts to a uniform thickness 1/4 inch thick.

Season chicken breasts with salt and pepper.

Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains.

Dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off.

Dredge the chicken in the bread crumb mixture, turning a few times to coat well.

Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.

Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.

Nutrition

Serving Size

-

Calories

562

Total Fat

28g

Saturated Fat

8g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

223mg

Sodium

1218mg

Total Carbohydrate

25g

Dietary Fiber

1g

Total Sugars

1g

Protein

48g

4 servings

servings

30 minutes

total time
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