Parmesan Crusted Chicken

How to make parmesan crusted chicken

Here are brief instructions on how to make this chicken. For the full description, see the recipe card below.

1. Pound and season the chicken: Start by pounding the chicken covered with plastic wrap with a mallet or rolling pin to make them all the same width.
2. Dip chicken in the breading: Dip the chicken in a bowl of almond flour, then the whisked egg wash, and then back in the almond flour with parmesan cheese.
3. Fry chicken: After coating the chicken, heat a pan and drizzle in plenty of avocado oil. Add the chicken and cook on each side when the oil is hot, and the pan is smoking slightly. Check the temperature with a digital thermometer and allow to rest for five minutes before cutting.
4. Serve: Cut the chicken into slices and serve with side dishes.

Key ingredients

These ingredients combine to make a juicy and tasty weeknight chicken meal.

• Chicken breasts: Use boneless, skinless chicken breasts for this recipe. Chicken thighs or chicken tenderloins can also be used.
• Almond flour: Almond flour is perfect for coating our chicken cutlets. It gives a slight nutty flavor.
• Egg whites: No need to include egg yolks in the dip. The frothy egg whites will help the parmesan cheese stick to the chicken breast.
• Parmesan cheese: Grated parmesan creates an excellent, slightly salty outer crust on this chicken.
• Salt and pepper: Add a little salt and pepper for seasoning.

Parmesan Crusted Chicken Ingredients

•  2 pounds chicken breast (cut in half to make thin cutlets)
•  1/4 cup + 1 tablespoon almond flour
•  3 egg whites
•  1/4 cup grated parmesan cheese
•  2 cups shredded parmesan cheese

Parmesan Crusted Chicken Directions

• STEP
  1Prep chicken cutletsPlace the chicken breasts in between sheets of plastic wrap and pound to a 1/4 inch thickness. Pat dry with a paper towel. Season with salt and pepper on both sides.Ingredients
  • Chicken breasts
  • 
• STEP
  2Prepare dipping bowls Prepare 3 bowls for the crust. For the first bowl, add 1/4 cup of almond flour and 1/4 cup grated parmesan cheese. Mix to combine. For the second bowl whisk egg whites until foamy. The third bowl, mix 1 tablespoon of almond flour mixed with shredded parmesan cheese.Ingredients
  • Almond flour (divided)
  • Egg whites
  • Parmesan cheese (grated & shredded)
• STEP 3 :Dust, dip and dredgeFirst, add a chicken cutlet in the first bowl to coat with almond flour and grated parmesan cheese. Dust all over. Then dip in the egg whites. Finally dredge in the shredded parmesan cheese mixture until coated all over. Repeat with remaining chicken cutlets.
• STEP
  4Stovetop instructionsHeat your favorite cooking oil over medium heat. Add 2-3 coated chicken cutlets to the hot oil and fry until the edges look cooked and the underside is golden brown (about 3-4 minutes). Flip and cook the other side for another 3-4 minutes. Remove and continue with the rest of the chicken. Serve with lemon wedges and chopped parsley.Quick Tip
  I use avocado oil.
• STEP
  5Oven instructionsTo make baked parmesan crusted chicken, bake at 350 degrees for 30-40 minutes. Serve with lemon slices and fresh parsley.
• STEP
  6Air fryer instructionsAir fry at 400 degrees for 10-12 minutes, flipping halfway through.