Crispy Parmesan Chicken
This recipe has quickly become one of our favourites.
I love this recipe because it is one of those hearty meals that doesn't really take too much time to make. It's full of flavour. And, well, Mr. Man was thoroughly impressed.
And Mr. Man loves it because, well, it's simply delicious. (He doesn't ask for much really.)
I am always looking for ways to upgrade our dinners. I love adding protein to them but after a while, it all seems the same.
So I added this crispy parmesan chicken on this side instead.
I love the mix of the different textures - the soft comforting-ness of pasta and then this crisp, flavourful chicken. Opposites but yet, they go so well together.
I try not to deep fry anything, ever. I can't seem to tolerate those foods. But but because this chicken is shallow fried, it isn't overly oily and greasy. Just delicious and crispy.
The best thing about this recipe is that it's still full of flavour.
I've had a lot of breaded chickens that just taste like a bread-like crust. That's where this is different. The panko crumbs gives this chicken an extra crunch. And all the seasonings gives this chicken so much flavour! I could easily eat this breaded chicken alone and it will still be delicious.
Makes:2 servings
Preptime:
Cook time:
- In a shallow bowl or plate, evenly mix panko crumbs, parmesan, salt, pepper, italian seasoning, garlic powder and onion powder. Set aside
- Dip the chicken breast in the beaten egg. Ensure chicken is evenly coated.
- Press the chicken breast into the panko crumb mixture on both sides and its evenly coated.
- In a skillet, add a few tablespoons of oil - enough to just cover the bottom of the pan - no more. Heat skillet on medium high heat.
- Shallow fry the chicken on both sides until golden and cooked through (approximately 5 minutes per side).
