Then in a large shallow dish beat egg and water until blended. At his request I just made this for Bryces birthday dinner and was once again reminded when I saw the empty plates afterward of how delicious and crowd-pleasing this dang dish is.
If youre someone whos often short on time but still wants something delicious and homemade for dinner this is the perfect recipe.
Pioneer woman parmesan crusted chicken. Add 2 chicken breasts to each pan and cook until golden brown on both sides about 2 minutes per side. A Part of Hearst Digital Media The Pioneer Woman participates in various affiliate marketing programs which means we may get paid. Jul 27 2012 – An online magazine for todays home cook reporting from the front lines of dinner.
Thin chicken cutlets are breaded in parmesan egg and panko bread crumbs then pan fried until crispy. Cover each piece thoroughly with bread crumbs and place in the baking dish. Parmesan Crusted Chicken is a quick and easy recipe to make for dinner.
Heat oil and butter in a large skillet over medium-high heat. Salt and pepper both sides. Spread evenly over chicken breasts.
Dredge chicken in bread crumbs. Combine flour with salt and pepper to taste on a large plate. Cover with foil and bake in a 350º oven for 1 to 1 ¼ hours removing the foil for the last 15 minutes of cooking.
Cut the chicken breasts in half lengthwise so that you have eight smaller thinner chicken cutlets. When the chicken is nice and golden remove from the oven and enjoy. Cook cutlets on both sides until nice and golden brown and cooked through.
2 cups shredded parmesan cheese available in tubs near the deli counter at the grocery store make sure to get shredded cheese not grated 4 boneless skinless chicken breasts 6-8 ounces each Coarse salt and pepper 4 Roma tomatoes or small vine-ripe tomatoes seeded and chopped. Combine mayo and cheese. HOW TO MAKE PARMESAN CRUSTED CHICKEN First cut each breast in half and pound to about 12 thick.
Place a slice of butter over the large part of each chicken piece. Bake for 20 minutes at 425 degrees. Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
Sprinkle chicken breasts on both sides with salt and pepper then dredge them in seasoned flour.