Crispy Parmesan Crusted Chicken
Recipe video above. This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need
Foto: RecipeTin Eats
Ingredients
- 500 g / 1 lb chicken breast (2 pieces) ( (Note 1))
- 1 egg
- 1 g arlic clove (, minced (optional))
- Salt and pepper
- 125 g / 4 oz / 1 1/4 cups shredded parmesan ((Note 2))
- 2 tbsp butter ((or more oil))
- 1 tbsp olive oil
Steps
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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.
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Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
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Place parmesan in a shallow bowl.
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Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
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Melt butter and heat oil in a large skillet over high heat.
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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.
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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).
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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.
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Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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