Crispy Parmesan Chicken Breasts
Chicken fillets breaded twice, in flour, egg and a mix of breadcrumbs and parmesan, then fried until golden. The second pass through the egg and crumbs is what makes the crust thick enough to stay crisp. Fifteen minutes, two servings.
Servings: 2
Calories: 643kcal
Ingredients
- 2 chicken breast fillets
- 1 cup breadcrumbs
- 1 cup parmesan cheese grated
- ½ cup wheat flour
- 2 eggs beaten
- Salt and pepper, to taste
- Oil for frying
Instructions
- Set out three plates: flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with the parmesan and a little salt and pepper in the third.
- Pass the fillets through the flour, then the egg, then the breadcrumb and cheese mixture.
- Now do it again: back through the egg and back through the breadcrumbs, pressing the coating on with your hand so it sticks.
- Heat oil in a skillet and lay in the fillets. Let them brown on one side, turn them and brown the other. Once they are golden, lift them out, drain them and serve immediately.
Notes
The double breading is the point of this recipe. Flour, egg, crumbs, then egg and crumbs again gives a crust with real thickness, which is what keeps it crisp instead of going soft against the chicken. Press it on with your hand at each pass. A cup of breadcrumbs and a cup of parmesan is more than two fillets need, and that is deliberate: a shallow layer runs out halfway and you end up with bald patches. Whatever is left in the plate gets thrown away. The oil should be hot before the chicken goes in. Test it with a pinch of crumbs, which should sizzle straight away rather than sit there soaking.
Nutrition
Calories: 643kcal | Carbohydrates: 65g | Protein: 44g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 2480mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 723mg | Iron: 5mg