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Parmesan Crusted Chicken Breast


  • 500 grams Bonless Chicken breast 2 large Chicken Breast
  • 2 teaspoon oil
  • ½ cup Mayonnaise
  • ½ teaspoon Sriracha (optional)
  • 1.5 cups freshly grated parmesan
  • 1 teaspoon Italian Seasoning
Parmesan Crusted Chicken Breast


  • Slice each chicken breast in half horizontally to make 4 fillets(cutlets). After cutting, If it is thick around the edge, pound it gently for uniform thickness.
  • In a bowl mix mayo, sriracha, and a tablespoon of water. Add chicken and coat it well with the mixture.
  • In a separate bowl, mix parmesan cheese and Italian Seasoning.
  • Heat oil in a non-stick or heavy bottom pan.
  • Using a fork or kitchen tong lift chicken breast, shake off extra Mayo coating, dredge in Parmesan mixture. Press gently to coat the chicken then turn and repeat.
  • Place coated chicken breast on hot skillet without crowding it.
  • Fry chicken on medium heat for 4 minutes. Let the coating become crispy and golden. Don't turn or disturb the chicken before the above mentioned time else the coating might peel off.
  • Using a spatula turn the chicken and cook for another 3 minutes, pressing gently with the back of the spatula in between.
  • Serve with a fresh salad or favourite side.

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