Parmesan Crusted Chicken

By Jen Paleracio | July 15, 2020

Quick dinner! It makes a big difference using egg whites for the crust instead of the whole eggs. Very simple, I blend everything in the food processor, I used the egg whites and dredge the chicken with the prepared breading.

Let’s start cooking!

Ingredients:

FOR THE CRUST:

1 cup Panko breading

1/2 cup fresh Parmesan cheese

1 garlic clove

salt and pepper to taste

Combine everything in the food processor. Blend until everything combined and finely chopped up.

FOR THE CHICKEN:

1 lb. chicken breast, sliced thinly

2 tablespoons oil

1 cup all purpose flour

Instructions:

1. Use a mallet or anything that you can use to pound the chicken, but first lay a plastic covering on top of the chicken, then flatten them.

2. Season the chicken with salt and pepper. Dip one piece at a time into the egg whites, then dredge in flour, back to the egg whites, then dredge into the crust.

3. Heat a pan with oil. Fry the chicken for 2 minutes each side or until golden brown. Serve immediately with a side salad, or you can also drizzle some balsamic reduction.

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Posted in Mains, Recipes