Parmesan Pan-Fried Chicken Breasts Recipe

Parmesan Pan-Fried Chicken Breasts Recipe

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts (or more depending on how many you’re serving)
  • 1 large egg
  • 1 tbsp half-and-half (or heavy cream for a richer flavor)
  • 1 cup grated Parmesan cheese (use the best-quality Parmesan you can find for the best flavor)
  • Salt and pepper to taste
  • 1-2 tbsp garlic powder (optional, for extra flavor)
• For Pan-Frying:
  • 2-3 tbsp lard (or other high-heat fat like ghee or butter)
• For Serving (optional):
  • Fresh herbs (parsley, basil, or thyme for garnish)
  • Lemon wedges (optional, for a fresh, zesty touch)

Instructions:

Step 1: Prepare the Chicken

1. Flatten the chicken breasts (optional but helps them cook evenly): Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch thick.
2. Season the chicken: Sprinkle both sides of the chicken breasts with salt, pepper, and optional garlic powder for extra flavor.

Step 2: Prepare the Egg Wash

1. Make the egg wash: In a shallow bowl, whisk together 1 egg and 1 tablespoon of half-and-half (or heavy cream). You can also add a pinch of salt and pepper to the wash.

Step 3: Coat the Chicken

1. Coat the chicken: Dip each chicken breast into the egg wash, ensuring it’s completely coated.
2. Coat with Parmesan: Then, dredge the chicken in the grated Parmesan cheese, pressing gently to ensure a good, even coating.

Step 4: Pan-Fry the Chicken

1. Heat the lard: In a large skillet, heat 2-3 tablespoons of lard over medium-high heat. Let it melt and get hot but not smoking.
2. Cook the chicken: Place the coated chicken breasts in the skillet. Cook for 3-4 minutes on one side until golden and crispy, then flip and cook for another 3-4 minutes on the other side, or until the chicken is fully cooked through (an internal temperature of 165°F or 74°C).
   • Tip: If your chicken breasts are very thick, you can lower the heat slightly and cover the pan for a minute or two to ensure they cook through without burning the Parmesan crust.

Step 5: Serve and Enjoy

1. Serve: Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to absorb any excess fat.
2. Garnish: Optionally, garnish with freshly chopped herbs like parsley or basil for extra freshness. Serve with lemon wedges on the side if you like a bit of citrusy zing.

Enjoy your Parmesan Pan-Fried Chicken Breasts!

This dish is perfect on its own or paired with a side of vegetables or a salad for a complete meal. The crispy Parmesan crust and juicy chicken are sure to be a hit!

Let me know if you’d like any tweaks to the recipe or suggestions for sides!