Parmesan Crusted Chicken

The secret to crispy greatness? Refrigerate the chicken for 20 minutes! So simple right?! You must be thinking, why would that help? Well, it actually helps the panko mixture stick to the chicken, rather then fall off and into the pan when it cooks.

Servings: 4

Ingredients:
  • 4 chicken cutlets, 4 to 5 ounces each
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1 C panko breadcrumbs
  • 3Tbsp grated Parmesan
  • 1 tsp Italian seasoning
  • 1/2 teaspoon dried basil
  • Canola or vegetable oil, for frying
  • Lemon wedges, for serving
Arugula Salad:
  • 1 Tbsp freshly-squeezed lemon juice (about 1/2 lemon)
  • Heaping 1/2 tsp Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 4 ounces arugula
Instructions:
  1. Place the chicken cutlets in a gallon sized zip-top bag and use a rolling pin or meat mallet to pound the chicken until it’s about 1/2 inch thick. Season with salt and pepper.
  2. Whisk the egg in a large shallow bowl. In a separate large bowl, mix the panko, grated Parmesan, Italian seasoning and basil. (Have a large plate ready nearby). Remove the chicken cutlets one at a time, dip it in the egg (to coat completely but let the excess drip off), and then press both sides into the panko mixture (coating it as well as you can). Set aside on the plate and repeat with the remaining 3 cutlets. Refrigerate for 20 minutes & in the meantime we’ll start making our arugula salad.
  3. Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
  4. Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
  5. Now back to the chicken. Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown (about 2 minutes). Flip and cook until the other sides are golden brown and the chicken is cooked through (about 2 more minutes). Transfer each cutlet onto a paper towel (any excess oil will drain onto the towel which prevents the chicken from becoming soggy).
  6. Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets.
  7. Serve the chicken with some Arugula salad and top with Parmesan shavings. Finish the plate with a wedge of lemon and enjoy!
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