Cooking with Lou

Parmesan Crusted Chicken

– Posted in: Poultry & Fish

Parmesan Crusted Chicken

I know…you’ve heard of this recipe before. However, I made this recipe up myself before this dish (and it’s many applications) was popular (about 20 years ago). This is my son’s (Matt to me, Creig to his friends) favorite dish. I make it for him whenever he can make it home which isn’t as often as I would like. He’s in California and we’re here in Georgia.

There are so many dishes you can make just by starting with a flavorful hunk of chicken,  covered in  a crispy seasoned, parmesan coating. Oh, the dishes you can make…with this simple start: chicken parmesan, add a lemon butter sauce, chop it up for a salad, a delicious sandwich….just use your imagination.

Ingredients

  • 1 and 1/2 cups of flour
  • 2 teaspoons of garlic
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 2 cups panko crumbs
  • 1/2 cup grated parmesan (use good quality parmesan)
  • 2 eggs
  • 1 tablespoon water
  • 2 skinless, boneless chicken breasts (I get 3 to 4 cutlets (pieces from each breast. If the breasts are small (less than 1/2 pound), you may need 3 breasts. I usually get enough for 4 people out of 1 pound of chicken. I’m trying to reduce portion size, so keep that in mind.)

Steps for Parmesan Crusted Chicken

  1. Slice the chicken breast into cutlets. Each breast should yield 3 or 4 pieces. To make this easier, I partially freeze the breasts and use a very sharp knife. I trim off the tender and cut off the narrow end. Each cutlet should be 1/4 of an inch, or so. Us a couple of paper towels to dry the chicken before you start to slice.  If you’re not comfortable with your knife skills, simply cut the breast in half (length wise) If you just cut the breasts in half, you will need to pound them out until they are 1/4 of an inch thick. If you don’t have a meat mallet, simply use a heavy can. 670px-Make-Chicken-Cutlets-Step-2-Version-2
  2. I actually pound the meat even when I cut them to 1/4 of an inch. I like the cutlets to be fairly thin, but that’s a personal choice. To pound the meat, place the cut pieces between two sheets of plastic wrap or use a large storage bag, such as a Ziplock.  Flatten the meat, but not until it becomes mushy or splits totally apart.  Make sure all the pieces are of a consistent thickness. I use the tenders and the end pieces also.sliced chicken cutletspounded chicken cutlets
  3. Once the meat is cut and pounded, set it aside for a minute and prepare the “Triple Dip” The TD is  flour, egg, and panko.  Measure the flour into a pie pan or other flat bowl. Add 1 teaspoon of salt, garlic powder, and 1/2 teaspoon of pepper. Use a fork or small whisk to gently mix the ingredients. In another pie pan or flat bowl, add the panko crumbs. Add the rest of the salt, garlic, pepper and 1/2 cup of grated parmesan.  Mix the ingredients gently. Add the 2 eggs and tablespoon of water to a small bowl.Beat well.
  4. In a large non-stick skillet, add about 1/4 inch of olive oil and turn on to medium to get it ready for the chicken.
  5. Dip a piece of chicken into the flour with one hand, cover the chicken with flour. Make sure that each side is thoroughly coated in flour. With the other hand, dip it into the egg. Be sure that all sides are coated with egg. The egg is the glue for the panko crumbs. Then drop it into the seasoned panko crumbs. With your dry hand make sure that the piece of chicken is 100% covered in  panko crumbs. Place the chicken piece on a plate. Repeat until all of the chicken is coated. Now, if you can keep one hand dry and one hand gooey, instead of both hand gooey, you’re doing better than I do. I end up with both hands a gooey mess.
  6. double dipcoated chickenOnce all the chicken is coated, test the oil to see if it is hot enough. I take one of small end pieces and gently, using a pair of tongs, place it into the oil. If it starts to sizzle immediately, the oil is ready. If it doesn’t sizzle right away, turn up the oil a bit. When the little piece has a good sizzle going, place additional piece into the oil. Do not crowd the pieces. Each piece needs to have room to brown on all sides and up the edges.saute chciken
  7. When the first side is golden brown, turn it over and cook until it is golden brown. You need to watch carefully. If the oil starts to smoke turn it down a bit. You don’t want the crumbs that fall off to burn and contaminate the oil. When the pieces are golden brown on both sides. Remove them and place them on a rack over a flat oven pan. Place them into a warm oven to keep warm until the rest of the chicken is done. I use my little toaster oven to keep them warm. drain chicken
  8. This chicken is good just as it is, so you can serve it right up with vegetables, rice, and a salad.

To complete my son’s favorite dish (and what makes this my original dish) from this chicken I make a lemon butter sauce, spaghetti noodles, with the chicken on top. Check out the recipe here. If you like Italian, try turning this chicken into chicken parmesan.

 

If you want to cut a few a few calories from this dish, cook the chicken in the oven. Place it on a rack over an edged cookie trey, spray both sides of the the chicken with a cooking spray, bake for 8 to 10 minutes. It may not be as golden over all, but it will taste just as good.

 

Serves 4

 

 

 

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