Crusted Parmesan Chicken Breast is a family-favorite recipe. In fact, this chicken recipe is always a big winner for my family! This easy-to make meal is a very moist and tender chicken dish. It is excellent for a family dinner or to serve for company.
This version of crusted parmesan chicken breast, does not use mayonnaise and only uses the egg white instead of the whole egg for ingredient. These small changes make this a healthier version that is lower in fat but just as tasty and crunchy. Give it a try for your next dinner and you will have a new family favorite meal as well.
- 4 (6 to 7-ounces each) chicken breast halves, boneless and skinless*
- 2 egg whites
- 2 teaspoons cornstarch
- Juice of 1/2 lemon
- 1 cup coarse bread crumbs**
- 1/2 cup Parmesan Cheese (Parmigiano-Reggiano), grated
- 1 tablespoon parsley leaves, freshly chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper, freshly ground
- Zest of 1 lemon, minced
- 3 tablespoons olive oil
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Preheat oven to 450 degrees F.
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Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/2-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it is important to use gentle strokes when pounding as the meat can tear easily.
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In a shallow pie plate, combine egg whites, cornstarch, and lemon juice.
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In another shallow pie plate, combine bread crumbs, Parmesan cheese, parsley, salt, pepper, and lemon zest.
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Dip both sides of prepared chicken into the egg/cornstarch mixture. Transfer the chicken to the crumb plate, and pat crumbs on both sides of the chicken. Let chicken air dry on a baking rack for approximately 30 minutes to set crust.
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In a large nonstick, ovenproof frying pan over medium-high heat, heat olive oil. Add chicken and cook approximately 3 minutes or until golden brown.
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Carefully flip chicken and then transfer frying pan to oven to finish cooking. Roast chicken in the oven approximately 8 to 10 minutes until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.
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Transfer chicken onto a serving platter and serve immediately.
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Makes 4 servings.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
** Learn to make Homemade Bread Crumbs.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Chicken Healthy Recipe Collection (Low fat, Low Calorie, Low Carb) Parmesan Cheese - Asiago Cheese