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Crunchy Parmesan Chicken

Crunchy Parmesan chicken with a double-cheese panko crust (Parmesan + pecorino Romano) and Italian salsa verde on the side. Pounded-thin cutlets get deep golden searing, then a quick bake at 400°F for a shatter-crisp finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts pounded thin
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.25 Salt and pepper season to taste
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup freshly grated Parmesan
  • 0.25 cup finely grated pecorino Romano
Searing and baking
  • 3 tbsp olive oil
Salsa verde
  • 1 cup fresh parsley
  • 0.25 cup capers
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare and season
  1. Pound the boneless skinless chicken breasts to about 1/2-inch thickness, then season with salt, pepper, garlic powder, and Italian seasoning.
  2. Rest the seasoned chicken while you set up the coating stations.
Make the double-cheese crust
  1. Mix panko breadcrumbs with freshly grated Parmesan and finely grated pecorino Romano until evenly combined.
  2. Dredge each cutlet in all-purpose flour, then beaten large eggs, then press firmly into the panko-cheese mixture so the coating adheres.
Sear and bake
  1. Heat olive oil in a cast iron skillet over medium-high heat and sear the breaded chicken 3-4 minutes per side until deep golden.
  2. Transfer to a sheet pan and bake at 400°F for 8-10 minutes until cooked through.
Blend salsa verde and serve
  1. Blend fresh parsley, capers, garlic, olive oil, and lemon juice until the salsa verde is a sauce consistency.
  2. Rest the chicken briefly, then serve with generous salsa verde spooned alongside.

Notes

For the crispiest crust, press the panko-cheese mixture firmly onto the chicken so it bonds before searing, and avoid moving the cutlets during the first minute of each side. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 375°F until hot and crisp. Freezing: no (crisp coating softens). Dietary swap: use gluten-free all-purpose flour and certified gluten-free panko for a gluten-free version.