Description

Golden Parmesan Crusted Chicken is a delightful and crispy skillet-fried chicken dish featuring tender chicken cutlets marinated in a tangy yogurt and lemon mixture, then coated in a flavorful blend of fresh Parmesan, Italian breadcrumbs, and herbs. This easy-to-make recipe yields a golden crust with a juicy interior, perfect for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Chicken Preparation

2 Chicken Breasts (approx 550g), sliced into 4 thin cutlets
1/2 cup fat-free plain yoghurt (do not use Greek)
Juice of half a lemon

Crust Mixture

60g Italian breadcrumbs
120g fresh Parmesan, grated or shaved
1 teaspoon dried parsley
1/2 teaspoon garlic powder
Pinch of black pepper
Pinch of sea salt

Coating & Cooking

2 eggs, whisked
Olive oil spray

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Instructions

Prepare marinade: In a bowl, whisk together the fat-free plain yoghurt and lemon juice until well combined to create the marinade.
Marinate chicken: Place the chicken cutlets into a ziplock bag with the yoghurt-lemon mixture. Seal the bag making sure the cutlets are fully coated, then refrigerate and marinate overnight for maximum flavor and tenderness.
Remove excess marinade: When ready to cook, carefully take the chicken cutlets out of the bag, shaking off any excess yoghurt to avoid soggy crust.
Make crust mixture: In a mini food processor, pulse the Parmesan until finely grated or grate by hand. Combine the Parmesan with Italian breadcrumbs, garlic powder, dried parsley, sea salt, and black pepper in a shallow dish, mixing thoroughly.
Coat chicken: Dip each chicken cutlet into the beaten eggs to fully coat, then press them into the Parmesan breadcrumb mixture, ensuring an even and thick crust forms. Place the coated cutlets on a plate or tray ready for frying.
Heat pan: Preheat a large non-stick skillet or frying pan over medium-high heat and generously spray with olive oil spray to prevent sticking and to aid in crisping.
Fry chicken: Add the coated cutlets to the pan without overcrowding (cook in batches if necessary). Fry for about 5 minutes on the first side, or until the cutlets turn golden brown and lift easily from the pan.
Flip and continue cooking: Spray the top side with a little more olive oil, then flip the cutlets carefully. Cook the second side for another 5 minutes or until golden and cooked through.
Serve: Remove from heat and serve immediately with your favorite sides such as salad, steamed vegetables, or roasted potatoes. Enjoy the crispy, flavorful chicken!

Notes

Marinating chicken overnight in yoghurt and lemon juice tenderizes the meat and adds moisture.
Using fresh Parmesan is essential for best flavor and texture; pre-grated Parmesan does not work well.
Do not use Greek yoghurt as it is too thick and will not coat the chicken properly.
The olive oil spray helps achieve a crispy crust without deep frying.
If a mini food processor is not available, grate Parmesan finely by hand.
Cooking in batches avoids overcrowding which could cause steaming instead of frying.
Serve immediately for the best texture; the crust can soften if left to sit too long.