This recipe is very simple, yet the chicken is full of flavor, moist, and tender.
This is also a great recipe to involve children in making the dinner. I recommend the adult use the knife and do the actual cooking, but pounding and breading the chicken is a fun activity for young children.
Start by taking 1 large or 2 small chicken breasts and turning it into 4 portions. For the 1 large chicken breast, cut in in half cross-wise, then spit each piece through the middle, basically butterflying it all the way through.
If you have 2 small chicken breasts, cut them in half cross-wise or butterfly them through the middle if they are thick.
Now it’s time to flatten them a little bit for a more even and faster cooking. I like to put them between 2 pieces of plastic wrap before I hit them with the meat mallet. You could certainly put them in a zipper style bag. This helps prevent chicken and juice from splashing all over your kitchen.
Be sure to use the flat side of the meat mallet, we don’t need to tenderize or create holes in the chicken breast. Don’t use too much force when pounding, it will flatten fairly easily.
Remove the top piece of plastic and sprinkle black pepper on both sides. I do a couple turns of my pepper grinder per side. There is no need for salt, you will get enough in the Parmesan cheese.
If you haven’t already mixed together the parmesan and seasonings or enlisted help for this step, do that now.
Using about half the parmesan mixture, press that into one side of the chicken breasts. Flip them over and press the rest into the other side. Don’t worry, some will fall off, you can just add that to the top of the chicken when it’s in the pan.
Be sure to use a large nonstick pan for cooking. The parmesan will stick to a stainless steel pan. This takes about 3 minutes cooking time per side, maybe up to 6 minutes total, depending on how thick the chicken is.
When it’s a nice golden brown on both sides and has an internal temperature of 165 degrees, it’s time to eat. But there are choices to be made. I do like it as is with no additional toppings. Sometimes I put it on a bed of arugula or spinach for some added nutrients.
I have served this Italian style topped with warm marinara sauce and mozzarella cheese with pasta and marinara.
I also like it done California style topped with a tomato slice, avocado slices, melted mozzarella cheese, and served with some sautéed asparagus, mushrooms, and bacon.
However you decide to eat this, Enjoy!
Parmesan Crusted Chicken
Equipment
- Cutting board and knife
- Plastic wrap and meat mallet
- Small Bowl
- Large nonstick sauté pan and spatula
Ingredients
- 1 each large chicken breast or 2 small chicken breast, boneless, skinless
- 1 cup shredded parmesan cheese
- 1 tbsp Italian seasoning
- 1 ½ tsp granulated garlic
- ½ tsp red pepper flakes
- Black pepper
- 1 tbsp olive oil
Instructions
- Cut the large chicken breast in half down the middle, from short side to short side. Then butterfly the 2 pieces, cutting all the way through to create 4 pieces of chicken. If you have smaller chicken breasts, cut the 2 in half to create 4 pieces.
- Lay out a long piece of plastic wrap on the counter and put the 4 pieces of chicken on it. Top with another long piece of plastic wrap, making sure the chicken is completely covered with room to spare.
- Using the flat side of the meat mallet, gently pound the chicken down to about 1/8 inch thick.
- Remove top sheet of plastic wrap and sprinkle both sides of the chicken with black pepper.
- In a small bowl, combine the parmesan and seasonings.
- Press about 2 tablespoons of the parmesan mix into each side of the chicken.
- Heat a large nonstick sauté pan on medium to medium low heat. Add the olive oil and the chicken. If some of the parmesan mix fell off, press in back into the tops of the chicken in the pan.
- Cook the chicken about 3 to 5 minutes on each side until the chicken reaches an internal temperature of 165 degrees. The parmesan will brown and get crispy.
- The chicken is delicious as is or top it with a tablespoon or 2 of marinara sauce and mozzarella cheese, or a tomato slice, avocado slices and mozzarella cheese for a California style chicken.
- You can melt the cheese in the oven under the broiler, but I find it just as easy to put a lid on my pan for a minute or 2.
- Enjoy!