Cheesecake Factory Parmesan Crusted Chicken Recipe
This recipe combines tender chicken breasts with a crispy, savory parmesan crust for an irresistible texture and flavor combination. My top tip: Let the breaded chicken rest for 5 minutes before cooking to help the coating stick better. To achieve that perfect golden-brown crust, use a mix of butter and olive oil when pan-frying. The butter adds richness while the oil prevents burning.
Ingredients
- 4 Chicken breasts boneless, skinless
- 1 cup Flour
- 3 Eggs
- 1 cup Parmesan cheese grated
- 1 cup Panko breadcrumbs
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1/4 cup Fresh parsley chopped
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of grated Parmesan and panko breadcrumbs.
- Season the flour with salt and pepper.
- Dip each chicken breast in flour, then egg, and finally the Parmesan-panko mixture, pressing gently to adhere.
- Heat butter and olive oil in a large skillet over medium heat.
- Cook the chicken for 4-5 minutes on each side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
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