Parmesan Crusted Boneless Chicken Breast

Excellent. Great. Loved It.

This is a modification of a pork recipe I found  Mandajuice Blog for a very nice crusted pork tenderloin. I did the recipe and liked it but my pictures were bad so although the article is partially written, I'm waiting to do it again (with a few changes) to publish it.

I also combined this with my pan fried chicken where I had a difficult time getting the temperature to 170. Since then I bought a 10 1/2 inch Lodge cast iron frying pan specifically for this type of application. It is seasoned and ready to go.


So my idea is to pan fry the coated chicken breast and then finish in the oven.

Rating 9.5   Fast about 30 minutes from starting to get the ingredients out to eating. Great fried taste. Crunchy. And I believe almost fool proof.

Tools: Cast Iron frying pan. 10.5 to 12 inches

Ingredients:

3 boneless chicken breast- trimmed and rested at room temperature if possible.
1/2 cup flour
1/2 cup shredded Parmesan cheese
1 t garlic powder
1/2 t salt
1/4 t pepper
1 egg (use two egg whites to make lighter)

2 T unsalted butter (use 2 T olive oil to make lighter)

Instructions:

1) Preheat oven to 350 degrees convection. Pat dry chicken breast.

2) Place butter in cast iron skillet and heat over medium heat.

3) Create dredge line with 1 beaten egg in first pan and all other ingredients mixed well in second try.

4) Working quickly, dredge breasts in egg shaking off excess. Then flour mixture and shake off excess. Place in heated skillet.
5) Brown 4 minutes per side.

6) Flip chicken for second time and place breasts as much as possible with the thinnest end towards middle of skillet.

7) Move to oven and finish cooking to internal temp of 165. About 12 minutes.

Note: If you think ahead, resting the breasts for 30-60 minutes at room temp is a simple and safe way to get the internal temp where you want at the end without burning or drying the breast.

To lighten this up, cook in olive oil and use two egg whites instead of the whole egg.