What can I use instead of Parmesan cheese?

You can substitute Parmesan with other hard cheeses like Asiago, Romano, or Pecorino Romano. Keep in mind, Pecorino is much saltier than Parmesan.

How do I keep the crust from falling off?

The key is a good breading process. Dredge the chicken in the egg, then the flour and Parmesan mixture, ensuring each step coats the chicken completely. Press gently to adhere the coating.

How can I add more flavor to the parmesan crusted chicken?

Add a pinch of red pepper flakes or smoked paprika to the breading mixture for a kick. Try adding fresh herbs like parsley, thyme, or oregano in the breading. Or, add a bit of lemon zest to the breading for a bright flavor.

Why do I need to let the chicken rest?

Resting allows the juices to redistribute throughout the chicken, resulting in a more tender, flavorful, and moist piece of meat. It also makes it easier to cut!

How do I know when the chicken is done?

Insert a digital instant-read thermometer into the thickest part of the chicken. The safe internal temperature for cooked chicken is 165°F (74°C).

This Parmesan Crusted Chicken is the Weeknight Dinner You Crave

Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Chicken
Ingredients: 2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible); 1 teaspoon kosher salt (plus more to taste); Freshly ground black pepper; 1 egg; 1/2 cup all-purpose flour (or almond flour); 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; 3 tablespoons olive oil; Parsley, for garnish; Lemon wedges, for serving (optional)

Parmesan Crusted Chicken

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5 from 3 reviews

This Parmesan crusted chicken recipe is our family favorite weeknight dinner! It’s easy, crispy, and guaranteed to satisfy everyone, made in under 30 minutes.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main dish
Method: Pan Fried
Cuisine: Chicken

Ingredients

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2 boneless skinless chicken breasts or 4 cutlets (about 1 ½ pounds, organic if possible)
1 teaspoon kosher salt (plus more to taste)
Freshly ground black pepper
1 egg
1/2 cup all-purpose flour (or almond flour)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
3 tablespoons olive oil
Parsley, for garnish
Lemon wedges, for serving (optional)

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Instructions

Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
Place the chicken on a cutting board and sprinkle on all sides with the kosher salt and black pepper.
Whisk the egg in a medium bowl. In a shallow baking dish, stir together the flour, Parmesan, Italian seasoning and garlic powder, then shake into an even layer.
Dip each chicken breast in the eggs, shake off excess, then dredge the chicken breasts in flour. Place back onto the cutting board. Discard the leftover flour mixture (you’ll use about half of it on the chicken, but the extra makes it easier to dredge.)
Heat the olive oil in a large nonstick or cast iron skillet over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cooking in batches as necessary), until the internal temperature is 165°F, or the center is no longer pink. Allow to rest for 5 minutes before serving, then slice if desired. Serve warm, spritzed with fresh lemon juice if desired. Leftovers store up to 3 days, refrigerated.

Find it online: https://www.acouplecooks.com/parmesan-crusted-chicken/