This is a sophisticated and interesting version of every kid’s favorite breaded chicken that both kids and parents will love. Everyday breadcrumbs are replaced with grated Parmesan cheese which results in a lacey coating with crisp texture and nutty flavor. It takes minutes to prepare and requires only a small handful of ingredients, most of which are pantry staples. Serve it as a simple weeknight dinner with your favorite side.
Ingredients:
- 1 cup Parmigiano-Reggiano cheese, grated
- 1 teaspoon kosher salt
- ½ cup all purpose flour
- 1 teaspoon Sweet or smoked paprika, or any dried herb
- 1-2 teaspoons finely grated lemon zest
- ½ cup all purpose flour
- 2 Large egg whites
- Extra virgin olive oil
- 6 (4-5oz.) Boneless skinless chicken breast halves
- Freshly ground pepper
Directions:
- Preheat oven to 425 degrees
- In a shallow dish combine cheese, salt and ½ cup of flour and whisk together
- In another shallow bowl whisk egg whites until foamy
- Coat a large rimmed baking sheet generously with olive oil about 1/8 inch thick
- Place remaining flour in a shallow bowl and add pepper, paprika, and lemon zest. Mix to combine.
- Place chicken breasts in a large Ziploc bag and with a meat cleaver pound to ½ inch thickness.
- Lightly season the chicken breasts with salt and pepper.
- Dredge the flat, smooth side of the chicken in the spiced flour, shake off the excess, then dredge in the egg white and lastly press into the Parmesan mixture.
- Put the chicken, Parmesan side down, in the pan, being sure to keep space between each piece.
- Bake until the crust is golden (about 11-13 minutes).
- Remove from the oven and carefully flip the breasts in the pan. Let stand for 2-3 minutes.
- Serve immediately with lemon wedges.