Parmesan Crusted Chicken

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from kristineskitchenblog.com

When we need an easy dinner the whole family loves I make this parmesan crusted chicken! It's crispy, flavorful and perfect served with air fryer veggies or a salad.

Prep Time15

Cook Time12

Total Time27

Servings: servings

Calories: 412kcal

Author: Kristine Rosenblatt

Ingredients

1 ½ pounds chicken cutlets or boneless, skinless chicken breasts cut into thin cutlets or pounded to ½-inch thickness
salt and pepper to season chicken
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
½ cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
zest of one medium lemon save the lemon and cut into wedges for serving
¼ cup olive oil

Instructions

Preheat oven to 425°F.
Season both sides of chicken cutlets with salt and pepper.
1 ½ pounds chicken cutlets, salt and pepper
Gather 3 wide, shallow dishes such as pie plates or bowls. Put the flour in one dish and the eggs in another. Beat the eggs together with a fork. In the third dish, stir together the panko, grated Parmesan, Italian seasoning, garlic powder, salt, pepper and lemon zest.
½ cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, zest of one medium lemon
Heat the olive oil in a large heavy skillet. Coat the chicken first in the flour, then in the egg, and finally in the panko-Parmesan mixture. Add coated chicken pieces to the hot skillet and cook for 2-3 minutes per side, until browned.
¼ cup olive oil
Transfer chicken to a large rimmed baking sheet and bake until cooked through, about 5-10 minutes depending on the size/thickness of the chicken. The center of the chicken breasts should register 165°F on an instant read thermometer. Serve immediately, with lemon wedges.

Video

Nutrition

Nutrition information is only an estimate.