Importance of using real parmesan cheese in this recipe
Parmigiano-Reggiano – cannot be overstated. This cheese is not just a mere ingredient; it’s the embodiment of a rich culinary tradition, carrying with it centuries of Italian artisanal craftsmanship. True Parmigiano-Reggiano boasts a complex flavor profile, ranging from nutty and rich to sharp and fruity, which cannot be replicated by domestic imitations. Its granular texture and the ability to melt beautifully allow for a golden, crispy crust on the chicken that is both flavorful and aesthetically pleasing. By insisting on authentic Parmesan cheese from Italy, you ensure that each bite of the chicken is infused with a depth of flavor that elevates the dish from simply homemade to gourmet.
Parmesan and Panko Crusted Chicken
Notes
Parmesan and Panko Crusted Chicken
A delightful dish featuring chicken breasts with a crispy Parmesan and Panko breadcrumb coating, served with sides of green beans and fluffy mashed potatoes.Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pound out the chicken breasts the thinest you can get it, around 1 to 1 1/2 inch think. Season the chicken breasts with salt and pepper. Set aside.
- In a shallow dish, mix the Panko breadcrumbs, well chopped Parmesan and garlic powder and salt.
- In another dish, beat the eggs, salt. Place the flour in a third dish.
- Dredge each chicken breast in flour, dip in beaten eggs, and then coat evenly with the Panko and Parmesan mixture.
- Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes on each side, or until the coating is golden brown and the chicken is cooked through.
- Remove the chicken and let it rest on a paper towel-lined plate or more preferably a wire grid to drain any excess oil and to keep crisp.
- I like to serve this with green beans and mashed potatoes but feel free to add any vegetable and carb of your choice.