Steakhouse Parmesan Chicken Dinner (Print)

Tender chicken coated in golden parmesan crust with gooey cheese, finished with your choice of savory sauce.

# Ingredients:

→ Main

01 - 2 boneless, skinless chicken breasts

→ Dry Coating

02 - 125 g all-purpose flour
03 - 1 teaspoon salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder

→ Breading

07 - 2 large eggs
08 - 1 tablespoon water
09 - 100 g grated Parmesan cheese
10 - 60 g Italian-style breadcrumbs
11 - 60 g panko breadcrumbs

→ For Frying and Finishing

12 - 240 ml vegetable oil
13 - 115 g unsalted butter

→ Topping

14 - 100 g shredded mozzarella cheese
15 - 20 g chopped fresh parsley

# Steps:

01 - Set the oven to 200°C and line a baking sheet with parchment paper.
02 - Place chicken breasts between two pieces of plastic wrap. Gently pound to an even thickness of 1.25 cm using a meat mallet or rolling pin.
03 - Combine flour, salt, black pepper, garlic powder, and onion powder in a shallow bowl. Whisk eggs with water in a separate shallow dish. In another bowl, mix grated Parmesan, Italian-style breadcrumbs, and panko.
04 - Dredge each chicken breast in the flour mixture, shaking off excess. Dip in the egg wash to coat completely. Press into breadcrumb-Parmesan mixture, ensuring an even, firm coating.
05 - Heat vegetable oil in a large skillet over medium heat. Fry coated chicken on each side for 4-5 minutes, or until golden brown and crispy.
06 - Transfer browned chicken to prepared baking sheet. Top each piece with shredded mozzarella. Bake for 8-10 minutes, or until cheese is melted and bubbly and chicken reaches an internal temperature of 75°C.
07 - Remove from oven and drizzle melted unsalted butter evenly over each chicken breast.
08 - Sprinkle chopped fresh parsley over the chicken and serve immediately with preferred accompaniments.

# Notes:

01 - Pounding the chicken ensures even cooking and optimal tenderness.
02 - Store leftover portions in an airtight container in the refrigerator and reheat in the oven for best texture.

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