Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup olive oil or butter (for frying)
- 1/2 cup cream or chicken broth (optional for sauce)
Instructions:
- Prepare the chicken:
- If the chicken breasts are thick, cut them in half horizontally to make them thinner. This helps them cook evenly and more quickly.
- Dredge the chicken:
- In one shallow dish, combine the bread crumbs, grated Parmesan cheese, salt, and pepper.
- In another shallow dish, place the flour.
- In a third dish, beat the eggs.
- Coat the chicken:
- First, dredge each chicken breast in the flour, shaking off any excess.
- Dip it into the beaten eggs, allowing any excess egg to drip off.
- Finally, coat the chicken in the bread crumb and Parmesan mixture, pressing lightly to ensure it sticks well.
- Cook the chicken:
- Heat olive oil or butter in a large skillet over medium heat.
- Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Make the sauce (optional):
- After the chicken is cooked, you can create a creamy sauce by adding 1/2 cup of cream or chicken broth to the pan. Scrape up any bits from the bottom of the pan for extra flavor. Simmer for a couple of minutes until the sauce thickens.
- Serve:
- Place the Parmesan-crusted chicken on plates. Drizzle with the sauce (if using) or serve as is.
- Garnish with fresh parsley for an extra touch of color.
Tips:
- You can serve this Parmesan chicken with pasta, mashed potatoes, or a fresh salad for a complete meal.
- For added flavor, try adding garlic powder, onion powder, or Italian seasoning to the bread crumbs.