Parmesan Crusted Chicken

Slightly crunchy, salty, warm, and comforting, these are some of the words I think of when I envision this parmesan chicken recipe. I thought it was easy to put together and the steps are pretty straightforward. We definitely enjoyed this when we made it for lunch.

I refrigerated the leftovers and the next day tossed them into a skillet with a little butter and olive oil to rejuvenate the crispiness. The original recipe called for a lemon vinaigrette to toss with the salad before placing on top of the chicken. However, we were feeling indulgent so we subbed the vinaigrette out for homemade ranch that we had on hand.

parmesan crusted chicken

Quick note when purchasing chicken breast, we bought a single pack of two boneless skinless chicken breasts. Our chicken breasts were pretty thick, so after we flattened them their surface area increased quite a bit. We then cut each flattened chicken breast in half, yielding us four pieces. Adjust the ingredients list below depending on how much chicken you would like to make.


Slightly adapted from Ina Garten’s Parmesan Chicken recipe in her “Family Style” Cookbook (2002).

2 boneless skinless chicken breasts
1 cup all-purpose flour
1 teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
1 extra-large egg
2 cups seasoned dry bread crumbs
¾  cup freshly grated Parmesan cheese, plus extra for serving
Olive oil
Salad greens for 4, washed and dried
Dressing of your choice

Beat the chicken breast until they are about ¼-inch thick, you can use either a mallet or a rolling pin. I ended up using a rolling pin. Place each chicken breast in between 2 sheets of parchment paper and pound until it is evenly about ¼ inch thick, flipping the breast over part way as needed. Note, you don’t have to pound it too hard!

Get out three rimmed dinner plates (or pie dishes), prepare as follows:

Plate 1: Combine the flour, salt, and pepper.

Plate 2: Put the beaten egg with one tablespoon of water.

Plate 3: Combine the bread crumbs and Parmesan cheese.

Dredge each piece of chicken by coating first with the flour mixture; get a good cover on both sides. Then coat both sides of the chicken with the egg mixture; try to get it into all of the little crevices in the chicken. Lastly flip the chicken in the bread crumb/Parmesan mixture. Set aside and repeat  with all remaining pieces of chicken.

Warm up one tablespoon of butter and 1 tablespoon of olive oil on medium-low heat. Cook each piece of chicken for 2-3 minutes per side, making sure the crust is golden brown. Refresh the butter and olive oil as needed.

Dress the salad, and then place a pile on top of each chicken breast. Add this recipe to your collection with this button:

cut parmesan crusted chicken

Looking to make some dessert after this meal? Give our Salted Fudgy Brownies a try!