- Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap or wax paper. Pound them to an even thickness, about 1/2 inch thick, using a meat mallet or the bottom of a heavy skillet.
- Season the chicken breasts with salt and pepper on both sides.
- Set Up Breading Station:
- Set up three shallow dishes. Place the flour in one dish, beat the eggs in another dish, and combine the breadcrumbs and grated Parmesan cheese in the third dish.
- Bread the Chicken:
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
- Coat the chicken breasts evenly with the breadcrumb mixture, pressing gently to adhere.
- Fry the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts to the skillet, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
- Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Assemble the Chicken Parmesan:
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