Parmesan Crusted Chicken

Published on August 4, 2015 by Rosalie Harpole
A plate of food on the table
Juicy and delicious pan-fried Parmesan Crusted Chicken

Juicy and delicious pan-fried Parmesan Crusted Chicken

NOTE:  This chicken is mouth-watering good!  Crispy on the outside and juicy on the inside.  Goes well with most any vegetable, especially Rosalie’s Roasted Garlic Asparagus.

Ingredients:

  • 4 skinless chicken breasts, or 8 chicken tenderloins
  • Lawry's coarse garlic salt with parsley added
  • 1 cup flour
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon paprika
  • 2 beaten eggs
  • olive oil
  • Parsley sprigs
Cuisine: Italian
Yield: Serves 4
Rating:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 1.00 out of 5)
Loading...

Instructions:

  1. Rinse chicken breasts in cool water; pat dry.  Remove any fat or hard gristle from breasts.  Cut each breasts in half for smaller portions.  Sprinkle chicken on both sides with the garlic salt.
 
  1. Combine the flour, cheese, paprika, and salt and pepper in a shallow bowl.  Dip the chicken in the beaten eggs and coat chicken on both sides with the flour mixture.  Pour olive oil in a large skillet, enough to cover bottom of pan.  Fry the chicken over medium heat 4 to 5 minutes on each side.  Place lid on pan and steam the chicken about another 6 to 8 minutes, or until tender.  Transfer to large platter and garnish with parsley sprigs.  Serves 4 to 6.