Golden Crispy Chicken Breast (Printable Version)
Crispy chicken breasts fried golden, topped with silky Parmesan mushroom sauce and fresh parsley.
# Ingredients:
→ Chicken Coating
01 -
4 boneless, skinless chicken breasts of similar thickness
02 -
120 grams all-purpose flour
03 -
2 large eggs, beaten
04 -
100 grams panko breadcrumbs
05 -
50 grams freshly grated Parmesan cheese
→ Sauce
06 -
30 grams unsalted butter
07 -
200 grams mushrooms (white button or cremini), sliced
08 -
2 cloves garlic, minced
09 -
120 milliliters chicken broth
10 -
120 milliliters heavy cream
11 -
50 grams freshly grated Parmesan cheese
12 -
Salt and black pepper, to taste
→ Garnish
13 -
Fresh parsley, chopped
→ Cooking
14 -
Vegetable oil for frying, approximately 0.5 cm depth
# Steps:
01 -
Season chicken breasts thoroughly with salt and pepper on both sides. Set up three shallow dishes with flour, beaten eggs, and a mixture of panko breadcrumbs and half of the Parmesan cheese. Dredge each breast in flour, dip into eggs allowing excess to drip off, then press firmly into breadcrumb mixture for an even coating. Let rest for 5 minutes to enhance adhesion.
02 -
Heat vegetable oil in a large skillet to shimmering (not smoking) stage at approximately quarter-inch depth. Add chicken breasts without crowding. Fry for 4 minutes undisturbed on the first side, then flip and cook for 4-5 minutes until internal temperature reaches 74°C. Transfer to paper towels and tent with foil.
03 -
Remove all oil except 2 tablespoons from skillet and return to medium heat. Melt butter, add mushrooms in a single layer and cook undisturbed for 2 minutes to brown. Stir in garlic and cook 30 seconds until fragrant. Add chicken broth, scraping browned bits and simmer until reduced by half, about 2 minutes. Incorporate heavy cream and remaining Parmesan, stirring until thickened to coat the back of a spoon. Season with salt and pepper.
04 -
Plate the crispy chicken breasts and spoon the creamy Parmesan mushroom sauce generously over each. Garnish with chopped fresh parsley. Serve immediately with mashed potatoes, roasted vegetables, or preferred sides.
# Notes:
01 -
Three-step breading ensures a crispy coating that adheres well. Resting breaded chicken before frying improves adhesion. Use a meat thermometer for perfect doneness. Sauce can be made ahead and reheated gently.