Parmesan Crusted Chicken with Bacon
Note: If oil isnt hot enough your crust may stick to the bottom of the pan and youll loose it all
Note: If oil isnt hot enough your crust may stick to the bottom of the pan and youll loose it all
- 1 egg beaten
- 1/2 tsp salt
- 1 tablespoon water
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- oil for frying about 1/2-3/4 cup depending on size of skillet
- 4 boneless skinless chicken breasts about 4-5 oz each
- 1 cup cup grated parmesan cheese
- 1-1 1/2 cups shredded asiag cheese
- 3-4 slices bacon - cooked and crumbed (can leave slightly und it will finish cooking under broiler)
- Carbohydrate 0.25823906650641 g
- Cholesterol 46.53 mg
- Fat 1.09705875801282 g
- Fiber 0.0362550874734536 g
- Protein 1.42102205528846 g
- Saturated Fat 0.341826306089744 g
- Serving Size 1 1 Serving (15g)
- Sodium 15.6250560897436 mg
- Sugar 0.221983979032957 g
- Trans Fat 0.18387250801282 g
- Calories 16 calories
Step-by-step
- Preheat oven to 350 degrees
- In a small shallow bowl, mix egg and water
- In another shallow bowl, mix cheese, pepper, salt and garlic
- Heat oil over high heat
- Dip each chicken breast first in egg mixture then in cheese
- Fry in hot oil until crust is golden brown
- Prepare a baking pan by covering with foil and placing wire rack on top
- Place chicken on rack and bake about 20 minutes or until juices run clear
- Time will depend on thickness of chicken
- Remove from oven and turn oven to broil
- Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese
Temperature control at the moment the chicken meets the skillet dictates whether the cheese coating forms a unified crust or dissolves into the oil. Historical cooking texts frequently document the evolution from fresh soft cheeses to hard aged varieties like parmesan, a transformation born from the need to preserve dairy solids over long storage windows without refrigeration. Fresh cheeses contain high moisture levels that release steam upon contact with heat, whereas aged grating cheeses possess minimal water content and high protein structures that dehydrate rapidly into crisp matrices when exposed to frying fats.
The Chemistry of Crispness and Preservation
Preserved proteins interact with heat differently than fresh alternatives because the salting and aging processes break down complex caseins into free amino acids that brown efficiently through Maillard reactions. Utilizing pre-grated hard cheeses often introduces cellulose anti-caking agents that inhibit uniform melting, meaning freshly grated wedges yield superior adherence compared to pre-bagged flakes. Maintaining oil temperature around 375 degrees Fahrenheit prevents the coating from absorbing excess lipids before the protein network sets.
- Ensure the skillet oil shimmers before adding coated meat to prevent the breading from sticking to the pan bottom.
- Drain cooked bacon on paper towels for five minutes to eliminate excess surface grease before final assembly.
- Store leftover baked portions in an airtight glass container for up to three days at 40 degrees Fahrenheit or below.
