Pan-Fried Parmesan-and-Herb Chicken Breasts

Simplicity reigns in this recipe, but the combination of cheesy, salty, herbal, and lemon makes the flavors deliciously complex. Texture is important too. A crispy coating with tender chicken inside—pounded to a uniform thickness for quick, even cooking—ensures a crunchy, juicy bite throughout.

Even though the chicken is breaded and fried, it remains on the light side with a thin coating of panko and cornmeal, and not much oil for cooking. Serve it with mixed greens on the side for a light, easy dinner loaded with great taste.

Serves 4

Ingredients

• 2/3 cup flour
• 2 large eggs
• 3/4 cup finely grated, loosely packed Parmigiano-Reggiano
• 2/3 cup panko (or other fine, dry breadcrumb)
• 1/3 cup cornmeal
• 1 tbsp dried Italian herb mixture (typically oregano, basil, and rosemary)
• sea salt
• freshly ground black pepper
• 4 boneless, skinless chicken breast halves (about 1 1/2 lbs total), pounded to an even 1/3-inch thickness
• 3 tbsp olive oil, plus more as needed
• lemon wedges, for serving

Pounded Chicken Breasts

Preparation

1. Spread the flour on a plate or in a shallow bowl and whisk the eggs in another shallow bowl.
2. Place the Parmigiano-Reggiano, panko, cornmeal, and dried herbs in a large, heavy sealable plastic bag and season with salt and pepper. Shake well to combine.
3. Season the chicken breasts with salt and pepper and dredge each in the flour. Dip each in the egg, turning to coat. Letting excess egg drip off, drop the chicken breasts into the bag with the panko mixture. Seal and shake to coat the breasts on both sides.
4. Using tongs, remove the breasts and place side by side on a large plate or baking sheet. Refrigerate 20 minutes. (Refrigeration helps the coating adhere to the chicken as it cooks.)

Breading Mixture 

Breaded Chicken Breasts

1. Heat a large skillet over medium heat and add 3 tablespoons of oil. When the oil is hot (nip a small bit of coating from a chicken breast and drop it into the skillet to see if it sizzles), fry the chicken in a single layer (work in batches if necessary) until golden brown on the bottom, about 5 minutes.
2. Turn and fry 4 minutes longer, until the chicken is just cooked through and the coating is crispy. (Add a tablespoon or so of oil if the skillet becomes too dry.)

Chicken Beginning to Cook 

Chicken after Turning 

To serve, remove the chicken breasts to a serving platter and squeeze fresh lemon juice over top. Serve with extra wedges to use at the table, if desired.