Herb & Parmesan Crusted Chicken Breast
Walter Wright, M.S.,
Dean of Culinary Arts for Keiser University Tallahassee Campus
Chicken Breast boneless 4 each
Shredded Parmesan 1 cup
Italian Seasoning 4 oz
AP Flour 2 cups
Egg wash 1 cup
Course Bread Crumbs 2 cups
Salt & Pepper To Taste
Salad oil As needed.
Lightly pound chicken breast until it is even roughly ¼ inch thick or slightly thicker.
Combine shredded parmesan and Italian seasoning in to the course bread crumbs and mix thoroughly.
Season the flour with salt and pepper or to taste.
Prepare your batter station by placing flour, egg wash, and seasoned bread crumbs into separate bowls.
Then place chicken breast in flour and shake off excess then dip into egg wash, then place the chicken breast into the seasoned bread crumbs and press in the bread crumbs to achieve an even coat and place onto a sheet pan or plate.
Do not stack them on top of one another, side by side only.
In a sauté pan add enough oil to shallow fry the breaded chicken breast; the oil should be around 325 degrees F.
You want to add the chicken one at a time allowing a minute or two before adding another chicken to the pan.
As the chicken starts to turn golden brown turn it over and cook the other side.
If the color of the breading becomes to dark then you may remove from oil and place in the oven at 325 degrees F until the internal temperature reaches 165 degrees F.
Remove from heat and allow the chicken to rest for 4 minutes before serving.