Ingredients:
4 boneless, skinless chicken breasts
1 cup bread crumbs
1 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup flour
2 eggs, beaten
1/4 cup olive oil or butter (for frying)
1/2 cup cream or chicken broth (optional for sauce)
Instructions:
Prepare the chicken:
If the chicken breasts are thick, cut them in half horizontally to make them thinner. This helps them cook evenly and more quickly.
Dredge the chicken:
In one shallow dish, combine the bread crumbs, grated Parmesan cheese, salt, and pepper.
In another shallow dish, place the flour.
In a third dish, beat the eggs.
Coat the chicken:
First, dredge each chicken breast in the flour, shaking off any excess.
Dip it into the beaten eggs, allowing any excess egg to drip off.
Finally, coat the chicken in the bread crumb and Parmesan mixture, pressing lightly to ensure it sticks well.
Cook the chicken:
Heat olive oil or butter in a large skillet over medium heat.
Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Make the sauce (optional):
After the chicken is cooked, you can create a creamy sauce by adding 1/2 cup of cream or chicken broth to the pan. Scrape up any bits from the bottom of the pan for extra flavor. Simmer for a couple of minutes until the sauce thickens.
Serve:
Place the Parmesan-crusted chicken on plates. Drizzle with the sauce (if using) or serve as is.
Garnish with fresh parsley for an extra touch of color.
Tips:
You can serve this Parmesan chicken with pasta, mashed potatoes, or a fresh salad for a complete meal.
For added flavor, try adding garlic powder, onion powder, or Italian seasoning to the bread crumbs.