- 4 skinless, boneless chicken breasts
- 1/4 cup all-purpose flour
- 1/4 cup crushed fish-shaped crackers (such as Goldfish®)
- 3 tablespoons grated Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs
- 3/4 cup vegetable oil
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
- Combine flour, crackers, 1 1/2 tablespoons Parmesan cheese, garlic powder, salt, and pepper in a resealable plastic bag.
- Beat eggs in a shallow bowl. Dip chicken breasts into eggs to coat; place in flour mixture and seal bag. Toss chicken in the flour mixture until well covered.
- Heat oil in a skillet over high heat. Add chicken breasts; cook until underside is browned and crispy, 4 to 5 minutes. Flip; sprinkle 1 teaspoon Parmesan cheese over each chicken breast. Spoon hot oil over cheese until melted. Drain on paper towels for 2 to 3 minutes before serving.
05/07/2018
recipepes.com
Rick's Best Chicken Parmesan, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
