Tasty Crusted Chicken Parmesan (Printable Version)
Tender chicken breasts topped with a crispy parmesan-provolone crust for a flavorful dinner option.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts, pounded to 12 mm thickness
→ Marinade
02 -
30 ml olive oil
03 -
Herbs and garlic, to taste
04 -
Alternative: Italian dressing as marinade
→ Cheese Crust
05 -
60 g freshly shredded Parmesan cheese
06 -
4 slices provolone cheese
07 -
80 ml ranch dressing
08 -
50 g panko breadcrumbs
09 -
28 g unsalted butter, melted
10 -
0.5 g garlic powder
# Steps:
01 -
Evenly pound chicken breasts to 12 mm thickness and marinate with olive oil, herbs, and garlic or Italian dressing. Let rest to absorb flavors.
02 -
Heat skillet over high heat until hot, then cook chicken until golden brown on one side, ensuring a crust develops.
03 -
Place provolone slices atop the chicken, then spread a mixture of Parmesan and ranch dressing evenly over each piece.
04 -
Combine melted butter, panko breadcrumbs, and garlic powder; sprinkle this mixture over the cheese layer for added crunch.
05 -
Place chicken under a preheated broiler, monitoring carefully until the crust turns golden brown and cheese is bubbly.
# Notes:
01 -
Use freshly shredded Parmesan for optimal flavor; avoid pre-grated cheese. Ensure chicken pieces are uniformly flattened for even cooking. Watch broiling closely to prevent burning.
02 -
Leftovers can be refrigerated for several days and reheated in the oven to restore crispness to the topping.