Golden Parmesan Crusted Chicken Recipes

PARMESAN CRUSTED CHICKEN

Steps:

• Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
• Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
• Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
• Note: If chicken breasts are large (8 or more ounces), it's best to cut them in half once they are pounded out. Alternatively, you can cut them in half horizontally before pounding.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

GOLDEN PARMESAN CRUSTED CHICKEN

Steps:

• Whisk together the yoghurt and lemon juice, until combined.
• Add to a ziplock bag with the chicken cutlets and seal. Ensure the cutlets are fully coated in the chicken and marinate overnight In the fridge.
• When read to cook, carefully remove cutlets from bag and yoghurt mix, shaking off any excess yoghurt coating as you do.
• Add the parmesan to a mini food processor and pulse until fine (you can finely grate if you don't have one, it's just coats the chicken better if you pulse in a food processor). Mix with the breadcrumbs, garlic powder, parsley and pinch of sea salt and black pepper.
• Add the parmesan breadcrumb mixture to a plate or dish.
• Dip cutlets in the beaten eggs and then into the parmesan breadcrumb mix, patting the mixture on the chicken cutlets as you do. Transfer to a plate or tray.
• Heat a large skillet or frying pan over a medium high heat, spray with cooking oil spray and add the chicken cutlets (you may need to do this in two batches if your pan is not big enough).
• Fry for approx 4 minutes until the underside is lovely and golden, spray over the top with a little more cooking oil spray, flip and cook the other side for another 4 minutes, again until golden and the chicken is cooked through
• Serve with your choice of sides and enjoy!!!