Parmesan Crusted Chicken
Servings: 4
Ingredients
- 1 cup unseasoned breadcrumbs
- 1/2 cup grated Parmesan
- 2 teaspoons Italian seasoning
- 1 pound boneless, skinless chicken breasts
- Kosher salt, plus flaky sea salt for serving (optional)
- Black pepper
- 1/3 cup all-purpose flour
- 2 large eggs
- Chopped fresh parsley (optional)
Instructions
- Get ready. Preheat the oven to 425°F.
- Toast the breadcrumbs. Spread the breadcrumbs into an even layer on a rimmed baking sheet, and bake until golden brown, 6 to 8 minutes.
- Make the parmesan dredge. Scrape the breadcrumbs into a wide, shallow bowl. Add the Parmesan and Italian seasoning, whisking to combine. Set the baking sheet aside.
- Make the chicken cutlets. One at a time, place your hand flat on top of each chicken breast to hold it steady, then use a filet knife to carefully cut it in half horizontally, starting at the thickest side.
- Season the chicken. Pat the chicken cutlets dry and generously season all over with kosher salt and black pepper. Lightly coat both sides with the flour and shake off any excess.
- Bread the chicken. Place a wire rack in the baking sheet. In another wide, shallow bowl, beat the eggs. Working one at a time, dip the cutlet in the egg mixture and coat both sides, letting the excess run off. Set the cutlet in the breadcrumb mixture and coat both sides, gently pressing the parmesan and breadcrumbs into the cutlet so they stick. Place the cutlet on the wire rack. Repeat with the remaining cutlets.
- Bake. Bake the cutlets for 10 minutes. Flip and continue baking until an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 10 minutes longer.
- Finish and serve. Sprinkle on flaky sea salt and parsley to finish (if using). Serve immediately.
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