Description
This Parmesan Crusted Chicken recipe features tender, flattened chicken breasts coated in a flavorful mixture of Panko breadcrumbs, cornflake crumbs, Parmesan cheese, and herbs. Baked to crispy perfection and finished under the broiler, it offers a crunchy crust and juicy interior, perfect for a satisfying dinner.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 6 ounces each)
Wet Ingredients
- 2 eggs (beaten, more if needed)
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 1 ¾ cups Panko bread crumbs
- ¾ cup cornflake crumbs
- ½ cup shredded Parmesan cheese
- 2 tablespoons dried parsley
- 1 ½ teaspoons garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F. If available, place a metal rack on a large rimmed baking sheet for even cooking and crisping. Otherwise, lightly spray the baking sheet with cooking spray to prevent sticking.
- Prepare the Egg Wash: Beat the eggs in a shallow bowl and set aside. In a separate shallow dish, combine the flour with ½ teaspoon salt and ½ teaspoon black pepper to create the flour mixture.
- Mix the Crust: In a third shallow dish or plate, mix together the Panko bread crumbs, cornflake crumbs, shredded Parmesan, dried parsley, garlic powder, and the remaining ½ teaspoon salt for a flavorful coating.
- Flatten and Season Chicken: Using the flat side of a meat mallet, gently pound each chicken breast to an even thickness of ½-inch. Season both sides with the remaining ½ teaspoon salt and ¼ teaspoon black pepper to enhance flavor.
- Coat the Chicken: Dip each chicken breast first into the flour mixture, then into the beaten eggs, and finally press into the crumb mixture ensuring each piece is well-coated with the parmesan crust.
- Arrange on Baking Sheet: Place the coated chicken breasts onto the prepared rack or baking sheet. Lightly spray the tops with cooking spray to help achieve a golden crust during baking.
- Bake and Broil: Bake in the preheated oven for 20-25 minutes, or until the chicken juices run clear. For an extra crispy crust, broil the chicken for 2 to 3 minutes at the end until golden and the internal temperature reads 165°F.
Notes
- Flattening the chicken ensures even cooking and a tender bite.
- Using both Panko and cornflake crumbs gives a unique crispy texture.
- Cooking spray on top helps the crust get golden and crunchy in the oven.
- Monitor closely during broiling to prevent burning.
- Internal temperature of 165°F ensures safe and juicy chicken.
