Roman Parmesan Crusted Chicken Recipe
Pan fried, panko and cheese crusted. Topped with an Italian salsa and melted mozzarella.Suggested Sides:Brussels sprouts and garlic whippedpotatoes.
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Ingredients
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Chicken
Italian Salsa
Method
Preparation of Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Set Up Breading Station
Set up a breading station with three bowls: one with flour, one with beaten eggs, and another with a mixture of panko breadcrumbs and grated Parmesan cheese.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture.
Cooking the Chicken
- 4
Heat Oil
In a large skillet, heat the olive oil over medium heat.
- 5
Fry the Chicken
Add the breaded chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. In the last few minutes of cooking, top each chicken breast with shredded mozzarella cheese.
- 6
Melt the Cheese
Cover the skillet with a lid to help the mozzarella melt evenly, about 2-3 minutes.
Preparing Italian Salsa
- 7
Combine Ingredients
In a mixing bowl, combine cherry tomatoes, red onion, chopped basil, balsamic vinegar, olive oil, salt, and black pepper. Mix well.
Serving
- 8
Plate the Dish
Serve the Parmesan crusted chicken topped with the Italian salsa. Enjoy your meal!
