Parmesan Crusted Chicken

Posted on
This Parmesan Crusted Chicken is a simple and delicious recipe to add to your chicken repertoire! In this easy chicken recipe, thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan fried until crispy! Kids love it and so do the adults.
 
Parmesan Crusted Chicken
Ingredients
½ cup Parmesan cheese (grated or shredded)
1 cup bread crumbs
1/3 cup flour
2 eggs
½ tsp salt
2 tsp Italian Seasoning
1.5 lb chicken breasts thin (4 to 5 pieces)
2 tbsp olive oil for cooking chicken
Instructions
 
TO MAKE BREADING MIXTURE: In a shallow dish mix ½ cup Parmesan cheese, 1 cup bread crumbs, 1/3 cup flour, ½ tsp salt and 2 tsp Italian Seasoning and set aside. Add 2 eggs into another dish or a bowl and whisk them until mixed.
MAKE SURE TO USE THIN CHICKEN BREASTS: If your chicken breasts are not thin, butterfly them, or flatten them by pounding with a meat tenderizer. The thinner the chicken breasts the better.
DIPPING CHICKEN INTO THE BATTER: Take a chicken and dip in breading mixture first, then into the egg bowl, then back into the breading mixture. Shake off the excess each time to prevent the breading from falling off later. I went from one bowl to the other until I liked how much stuff I had on the chicken. Repeat with each chicken breast and set them aside on a plate.
PAN FRYING CHICKEN: Heat olive oil on medium high in the stainless steel skillet and cook on medium high for 3 to 4 minutes on each side (total of 6-8 minutes) – just set the timer and flip when it beeps. Check to make sure the chicken is fully cooked an not pink. If not, lower the heat and cook for a couple more minutes.
Source whatsinthepan

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *