Crispy golden on the outside and super juicy on the inside. Quick Parmesan Chicken is one of those meals that not only delivers on flavour, but can be on the table in under 20 minutes.
A shopping bag or hamper full of pantry staples is the best present you can give a foodie.
That’s exactly what l received for Christmas last year. Amongst all the goodies in my bag, l found a packet of Panko breadcrumbs. I knew about them, but had never used them. Yes, l know, how can l be a food blogger and never have used them? Maybe, l’m just old school.
Anyway, that’s changed. I loved them! I may not use them for all recipes that call for breadcrumbs, but for Quick Parmesan Chicken, they’re fantastic.
You’ll notice in my recipe that l don’t coat the chicken with flour. You will still have a lovely crispy crust without that step … that’s why l called it Quick Parmesan Chicken.
Preparation Time: 8 – 10 mins
Cooking Time: 8 mins
- 500 g / 1 lb chicken breast fillets – 2 pieces (note 1)
- 1 cup parmesan, thinly shredded, plus extra for garnishing (note 2)
- 3/4 cup Panko breadcrumbs (note 3)
- 1 tsp salt & 1/2 tsp white pepper
- 1 egg
- 30 g / 1 oz butter
- 2 tbsp olive oil
- optional: chopped parsley, lemon wedges
- Lay the chicken breast fillets flat on a cutting board. Slice in half horizontally. You will now have 4 pieces (note 4).
- Combine the shredded parmesan, breadcrumbs, salt and pepper in a shallow bowl.
- Place egg in a separate bowl. Whisk.
- Dredge the chicken in egg, then place in parmesan and breadcrumb mixture and coat generously. Press firmly then turn. Coat the reverse side and press again. I don’t shake off excess.
- Heat the oil and butter in a medium sized frypan over high heat (note 5).
- Place the chicken in the pan. Cook for 2 – 3 minutes (depending on thickness). The chicken must not be moved while it cooks to allow the coating to stick. My chicken breasts were 1 cm / 1/2″ thick and only needed 2 mins per side. Use a spatula to lightly press on the chicken. Cook the other side. I used a timer as it’s very easy to overcook and end up with dry chicken.
- Remove from pan. Top with shredded parmesan, chopped parsley and a good squeeze of lemon juice. Serve immediately.
- This recipe also works well with chicken thighs. You will need to butterfly the thicker ends to create even thickness. To butterfly a piece of meat, you cut it almost in two but leave the parts connected.
- Thinly shredded parmesan adheres better to the chicken than grated. I use my food processor to shred the cheese. Alternatively, you can buy it shredded from the supermarket.
- Panko breadcrumbs is a type of breadcrumb that is lighter and crispier than regular breadcrumbs.
- You may need to pound the thickest part of your chicken breast to ensure even cooking.
- I used a medium sized pan to cook 2 chicken breasts at a time. If you use a large pan, you might need to add more butter and oil.
PS My lemon tree was decimated by cockatoos (naughty Australian birds) just as l was about to harvest my crop. All that was left was one green lemon which l sliced and used in the above photo. It was still juicy though.