Parmesan Crusted Chicken

This was amazing! Didn’t even use tHe almond flour. Served it wiTh bruschetta topping.

This is a wonderful dish that even the pickiest of eaters will gobble down. you could make it as tenders or nuggets as well. a new staple in our house.

Looks awesoSOME!! I am always looking for a good crispy chicken recipe so will have to give this a try – Lots of parm certainly won’t hurt:-).

INGREDIENTS

FOR BREADING

• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

FOR CHICKEN

• 2 tablespoons olive oil
• Lemon wedges, for serving
• 3-4 boneless skinless chicken breasts (about 1-1/2 pounds), pounded 1/4"-thick*
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper

INSTRUCTIONS

1. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
2. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
3. Heat both oils in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.
4. If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.