Thin slices of chicken with a crispy Parmesan breading fried in a skillet and served with lemon wedges and arugula salad. It's made even better with Balsamic and shaved Parmesan!
Slice and Pound the Chicken:
Dredge it in flour, tap off any excess.
Lightly coat it in the whisked eggs combined with garlic powder.
Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.
Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
Let the chicken rest for at least 5 minutes prior to slicing.
PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.
Refrigerate for up to 3 days or freeze in airtight Ziploc bags for up to 3 months.
- Lightly grease the bottom of a dutch oven and reheat this in a 350° oven, covered. This takes about 20 minutes if it's cold and about 35 minutes if frozen.
- You can remove the cover and add another 5 minutes of cooking time to crisp up the top.
Air Fryer Method
- Cook at approximately 390° on side #1 for 10 minutes. Flip, and cook at 300° on side #2 for 10 minutes.
- Watch carefully, air fryers vary in terms of heat and temperature.
Calories: 440kcal, Carbohydrates: 22g, Protein: 24g, Fat: 28g, Saturated Fat: 18g, Cholesterol: 116mg, Sodium: 608mg, Potassium: 292mg, Fiber: 1g, Sugar: 2g, Vitamin A: 501IU, Vitamin C: 1mg, Calcium: 261mg, Iron: 2mg