Crispy Parmesan Crusted Chicken Breast
Ingredients
- 500 g / 1 lb chicken breast (2 pieces)
- 1 egg
- 1 garlic clove, minced (optional)
- Salt and pepper
- 125 g / 4 oz / 1 1/4 cups shredded parmesan
- 2 tbsp butter (or more oil)
- 1 tbsp olive oil
Instructions
- 1
Preparation - Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4″ thick (at the thickest point), pound a bit.
- 2
Preparation - Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
- 3
Preparation - Place parmesan in a shallow bowl.
- 4
Coating - Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
- 5
Cooking - Melt butter and heat oil in a large skillet over high heat.
- 6
Cooking - Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
- 7
Cooking - Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
- 8
Cooking - Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total – dries out the chicken.
- 9
Serving - Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing.
