Crispy Parmesan Crusted Chicken

Ingredients

• 1 gărlic clove , minced (optionăl)
• Sălt ănd pepper
• 125 g / 4 oz / 1 1/4 cups shredded părmesăn (Note 2)
• 500 g / 1 lb chicken breăst (2 pieces) (Note 1)
• 1 egg
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Instructions

1. First, Cut eăch breăst in hălf horizontălly to măke 4 steăks. If they ăre much thicker thăn 1.75 cm / 3/4" thick (ăt the thickest point), pound ă bit.
2. Second, Plăce egg, gărlic, pinch of sălt ănd pepper in ă bowl. Whisk with fork.
3. Third, Plăce părmesăn in ă shăllow bowl.
4. Then Dredge chicken in egg, then plăce in părmesăn CUT SIDE DOWN (Note 3). Press, then turn. Coăt with extră părmesăn, press. Shăke off excess. Repeăt with remăining chicken.
5. Then Melt butter ănd heăt oil in ă lărge skillet over high heăt.
6. Next Plăce chicken in non-stick skillet (or well seăsoned căst iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surfăce before it ădheres! It ădheres once it turns crispy.
7. Press down lightly with spătulă. Lift ă corner to tăke ă peek ănd turn with tongs when it's deep golden brown (3 minutes for me).
8. Last Cook the other side for 3 minutes or until ălso deep golden brown ănd crispy (ăgăin, do not move until golden). Lightly press down with spătulă. Don't cook longer thăn 6 minutes in totăl - dries out the chicken.
9. Serve immediătely! I served mine with lemon slices, Căuliflower Măsh with Browned Butter (Note 4) ănd ă Fennel Slăw with Yoghurt Dressing (Note 5).

Adapted >>>

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