Parmesan Chicken

I used to make this when I wanted to impress someone. It is a little more time consuming but it's worth it. Lately we've just bought the Panko Breaded Chicken Tenders from Costco and called it good. This is way better and cheaper.

I start by getting my three dipping bowls ready. In bowl #1 I put flour seasoned with garlic salt and pepper. Bowl #2 has eggs. Bowl #3 is about 1/2 cup Parmesan cheese, 3/4 cup panko, and about 1 tbsp. parsley (just to make it look pretty).

If your Parmesan cheese has big shreds then I chop them up a little smaller, like so. The left is the big shreds and the right is after I've chopped.

I get my defrosted chicken and clean the fat off. This is 2 breasts from the Costco bag.

To make a little bit go a long way and to help the cooking go quicker, I fillet the chicken. You'll want to use a sharp knife while doing this.

Two pieces of chicken now become 4 pieces of chicken. 

To make it go even further I pound the chicken out a bit. It will also help the speed of cooking the chicken and make it really tender. I put plastic wrap around it so it doesn't splash chicken juices all over the kitchen and all over me. I flip it and do the other side as well.

Some of the pieces end up huge so I cut them down a little and make them even smaller for the kids.

The proper breading procedure is to dip in the seasoned flour first.

Then the egg.

Then the Panko and Parmesan mixture.

Place on a plate.

Until you are all done.

Heat up a frying pan and add some oil. You want the oil to come up about half way on your chicken. I like to use Avocado Oil because it has a high smoke point and it's a lot more healthy than canola or vegetable oil.

Once it has cooked half way, flip the chicken over and do the other side. Keep the temperature at a medium heat so you don't burn the chicken on the outside and it's raw on the inside.

Vuala! 2 pieces of chicken turned into a plate full of breaded Parmesan chicken. Everyone filled up, Brett got some for work tomorrow, and we still have some left.

We eat this with Pesto and Sourdough Bread, Crusty Artisan Bread, or Bread Sticks. Yum! You could also top this with some Mozzarella and marinara and serve over pasta.