Crispy Parmesan ChickenPublished 9:10am Tuesday, April 23, 2013
Trying to please the three people left in my house isn’t always easy. My youngest daughter is a picky eater. Not sure how that happened, because my oldest daughter and my husband have always been fairly open to my meal experimentation.
So as I stood staring at a package of chicken breasts in the refrigerator and short on time, I created this recipe. It was quick and simple and close enough to chicken nuggets that I thought it might pass the food test with my daughter. She did eat it and didn’t even use ketchup or ranch! This one is a keeper in my house.
Crispy Parmesan Chicken
2 – 8 oz chicken breasts – butterfly and cut each into two pieces (4 pieces total)
½ cup milk
½ cup bread crumbs (I used Italian seasoned Panko crumbs)
¼ cup parmesan cheese
¼ cup corn meal (optional)
Salt and pepper
Preheat oven to 375 degrees. Spray baking sheet with non-stick spray.
In a shallow bowl, beat the egg and milk together. In a separate shallow bowl, mix together the bread crumbs, parmesan cheese , salt and pepper to taste. (I included ¼ cup of corn meal, because I like my chicken very crunchy.)
Dip a piece of the chicken in the egg/milk bath; then put in the bowl with the crumbs, coat evenly. Then put it back into the egg bowl and again in the crumbs until well coated. Lay flat on the baking sheet.
Repeat with the other pieces of chicken.
Bake for 30-35 minutes until chicken is crispy and no pink remains.
You can serve the chicken as is with a side of pasta or your favorite vegetable, but it’s also great on a bun with lettuce and tomato if you want to serve as a sandwich.