Good ole chicken, the cornerstone of my culinary know-how… albeit a very small cornerstone. I consider myself competent at cooking 3 to 4 different types of chicken from memory… anything outside of those 4 recipes could end up anywhere between barely edible and orgasmic (I really like chicken).
Parmesan crusted chicken, great in the restaurants… equally great in my kitchen. I was happy with the results of this dish, and it was pretty easy to make.
Sorry for the lack of pictures, but this was pretty simple and I was in a hurry.
The breading process was simple with this one, 2 parts shredded parmesan cheese and 1 part panko bread crumbs. Toss the chicken in and get as much of the stuff to stick as you can… you really don’t need any egg for this breading, which saved me from cleaning up another bowl.
I was torn between three different cooking methods for this one, so I tried them all…
- Frying: Fail! Cheese stuck to the pan like none other… lost most of the “crust”.
- Baking: Moderate success. Took a little longer than I wanted, but it came out nicely… I had to broil it for a minute or two after the chicken cooked to get the cheese nice and brown.
- Saute: Excellent! Add a smidge of olive oil in a non-stick pan. Cook, flip, cook, done.
Tender chicken breast coated in a crispy Parmesan cheese and Panko “breading”, served with whole wheat pasta and tomato sauce.