- 2 lbs. of boneless skinless chicken breasts
- 4 eggs
- 4 cups of finely shredded parmesan cheese
- black pepper
- garlic powder
- herbs of your choice (I used fresh basil, sage, parsley, cilantro, oregano from our herb garden)
- cooking oil of your choice (I used grapeseed oil)
First step is to clean the chicken. Cut off any excess fat. Cut the breasts in half length-wise with a good sharp knife. I use Pampered Chef’s Santoku Knife, which is sharp and feels good in your hand. Set chicken aside and set up your dredging station.
In one tray, combine your eggs and black pepper, garlic powder and herbs of your choice. In the second tray, put 2 cups of your finely shredded parmesan cheese. You will most likely need to add cheese as you go through the coating process.
In a large skillet, add 2 tablespoons of butter and 2 cups of cooking oil. Turn heat on high. You are going to be frying the parmesan crusted chicken.
Start coating your chicken. Coat each breast with your egg wash then coat with the parmesan cheese. Wait until oil/butter combination gets hot. Put several of your cheese coated breasts into the skillet and start frying. Now here’s the only tricky part! Do NOT turn the chicken until the cheese on the bottom side is golden and crisp. Usually takes 3 minutes or so. Once that side is crispy, carefully flip the breasts over and cook for another 3 to 4 minutes.
Place the cooked chicken on a dish covered with paper towels to drain any excess oil. Repeat process until all your chicken has been cooked.
This recipe is great to go with pasta meals or as sandwiches! We made sandwiches using pretzel buns.
Let me know if you try this! I would love to hear what you and your family thought! Feel free to comment on this post