Parmesan Crusted Chicken
Ingredients
Breading
- 1 cup All Purpose Flour
- 2 large Eggs
- 1 cup Italian Bread Crumbs
- ½ cup Grated Parmesan Cheese Plus Extra For Serving
- 1 tsp. Salt
- ½ tsp. Freshly Ground Pepper
- 1 tbsp. Water
- 1 tbsp. Finely Chopped Basil
Chicken
- 4 Boneless Chicken Breast Cut Lengthwise
- 2 tbsp Butter
- 2 tbsp Olive Oil
Lemon Vinaigrette Dressing (optional)
- ¼ cup Fresh Squeezed Lemon Juice (2 lemons) Zest first for finishing
- ½ cup Olive Oil
- ½ tsp. Freshly Ground Kosher Salt
- ¼ tsp. Freshly Ground Pepper
Instructions
- Set up an assembly line with three shallow bowls. Bowl 1: Flour, salt and pepper. Bowl 2: Slightly beaten eggs with 1 tbsp. water. Bowl 3: Mix bread crumbs, Parmesan cheese and fresh basil.
- Dredge one piece of chicken in the flour and shake off excess flour. Next, dip the chicken in the egg mixture to fully coat and let any excess drip off. Lastly, dredge the chicken in the bread crumb mixture, turning a few times to coat. Pressing lightly if needed. Set on a plate. Repeat process until all chicken is breaded.
- Preheat oven to 350°
- Heat ½ tsp. butter and ½ tsp. oil over medium heat in a sauté pan. When hot, add a few breaded chicken breasts and cook about 2 minutes on each side. You should have a golden brown crust on chicken. Place chicken in an oven safe dish. Swipe pan clean with a paper towel, add butter and oil again, and repeat until all the chicken is browned.
- Bake for approximately 30 minutes.
- Whisk together Lemon Vinaigrette Ingredients. Drizzle on top. Add Grated or Shaved Parmesan and fresh basil.
Notes
I serve on top of arugula with the lemon vinaigrette dressing. I also will top with cherry tomatoes and mozzarella! Crazy delicious!