Try this Parmesan Chicken recipe
- Carbohydrate 3.17807210122813 g
- Cholesterol 69.0200000015609 mg
- Fat 44.9625217077454 g
- Fiber 0.140603683227148 g
- Protein 10.9568007224455 g
- Saturated Fat 18.8602908927071 g
- Serving Size 1 1 -6 serving (98g)
- Sodium 435.469784295781 mg
- Sugar 3.03746841800099 g
- Trans Fat 2.65768194916102 g
- Calories 455 calories
Step-by-step
- Place egg and buttermilk in a pie plate and whisk together with a fork.
- Place bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in another pie plate and stir together.
- Season chicken with salt and pepper, then dip in the egg/buttermilk mixture, coating both sides. Dredge chicken in bread crumb mixture.
- Heat 2 tablespoons oil and 2 tablespoons butter in a large heavy skillet (I use my cast iron skillet) on medium heat.
- Cook 3 chicken cutlets 3-4 minutes per side until chicken is cooked through. I usually turn a couple of times to evenly brown both sides.
- Add additional oil and butter to skillet and cook remaining cutlets.
- Serve immediately or keep warm on a baking sheet in 200 oven for 15 minutes.
Traditional Italian parmigiana involves baking layered cutlets under sauce and mozzarella, but pan-fried parmesan chicken relies entirely on a crisp, cheese-studded crust developed directly in the skillet. Achieving that ideal golden exterior requires strict attention to sequencing and pan management.
Pan Physics and Temperature Control
Pounding the chicken cutlets evenly to one-quarter inch thickness ensures the meat cooks through in the exact same timeframe required to brown the breadcrumb coating. If the skillet is too hot, the grated parmesan will scorch before the interior reaches safety temperatures. Maintaining medium heat allows the fat blend of butter and peanut oil to crisp the crumbs gradually. Cast iron retains thermal energy efficiently, making it well-suited for maintaining steady pan temperatures across multiple batches.Holding and Reheating Dynamics
Frying destroys crispness when food sits too long in ambient air. Holding cooked cutlets on a wire rack inside a 200 degree Fahrenheit oven preserves texture for up to fifteen minutes without drying the meat. Freezing cooked cutlets is discouraged because thawed breading absorbs moisture and sloughs off during reheating. Reheat leftovers exclusively in a hot oven or toaster oven rather than a microwave to restore the structural integrity of the crust.
