Ah, another day, another dinner to be made.
Making dinner can become pretty boring if I'm being honest. You'd think it would be simple: just put good food on the table. But it isn’t simple. Because it isn’t just the making of the dinner. It’s the coming up with an idea, planning it out, the shopping for ingredients, hoping everyone in the house will eat it, and then the cooking…
It's a process that never really seems to end, does it?
It was during one of these meal-planning ruts that I thought “This is ridiculous! Let’s just go out to eat.”
But then of course that comes with its own logistics. “Where do we eat? What’s good? What will I eat there? Will the kids eat something there? How much will it cost?”
It really kind of just makes you want to scream, no?
Rather than spend my money on what is probably a 200% markup at a restaurant, I knew I could come up with something. I started to think about what our favorite dishes are at our favorite restaurants. That’s when I remembered a steakhouse that offers a Parmesan Crusted Chicken. After a little search, there were several recipes available. I tried out a couple of them, but it never really turned out like I wanted. After altering some of the ingredients, I was able to come up with this recipe and it's exactly what I was looking for!
If you are in a “What do I make for dinner?!” rut, I hope this helps.
Serves: 4
Ingredients
1 ½ pounds boneless skinless chicken breasts (approximately 4 thin breasts)
1 cup flour
2 ½ cups Panko breadcrumbs
2 cups grated Parmesan cheese
1/4 cup dried buttermilk Ranch seasoning
2 eggs
¼ cup buttermilk (I used 2% with ½ teaspoon of white distilled vinegar)
1 teaspoon ground black pepper
1 teaspoon salt
1 Tablespoon + 1 teaspoon dried parsley
1 Tablespoon dried onion powder
1 Tablespoon dried garlic powder
¼ cup olive oil
Directions
You will need three separate medium-sized, shallow bowls. In the first bowl, mix eggs and buttermilk.
In the second bowl, mix breadcrumbs, Ranch seasoning, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, ½ tablespoon garlic powder, and 1 tablespoon of parsley.
In the third bowl, add flour, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, and ½ tablespoon garlic powder.
Coat each chicken breast in flour mixture, then egg mixture, and finally in breadcrumb mixture. To ensure each chicken breast is thoroughly coated, press the breadcrumb mixture into the chicken.
Over medium-high heat, heat ¼ cup olive oil in a large skillet. Fry each chicken breast for approximately 3-4 minutes on each side or until cooked through and reach an internal temperature of at least 165 degrees.
Place cooked chicken on a plate lined with paper towels to remove any excess oil. Sprinkle your remaining parsley over the chicken and enjoy!
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