Pan Fried Chicken Parmesan Recipe

SERVES HOW MANY

for 4 people

PREPARATION TIME

15 minutes

COOKING TIME

20 minutes

Chicken lovers raise your hand! Okay, we saw it, we all love it very much. Then, we think you wouldn't say no to a very practical recipe that can be prepared quickly in a pan.

These beautiful parmesan chickens come to your serving plate very quickly because they are made in a pan, and they are crispy on the outside but incredibly juicy and delicious on the inside. As we know, the breast part of the chicken is the leanest part of the chicken and is generally the most delicious and not juicy part, but with this recipe your perspective on chicken breast will change. It is so juicy that even you won't believe that you made it from breast meat. You are also guaranteed to dip your bread in the salsa verde sauce, which has a super sweet-sour flavor with the capers it contains. Come on, pound the chicken breasts, grate the parmesan, put the oil in the pan and you're done. Bon appetit in advance.

Ingredients for Pan-Fried Chicken Parmesan Recipe

For Chicken:

4 chicken breasts
2 eggs _
3 tablespoons parmesan cheese
2 cups bread crumbs (or breadcrumbs)
1 glass of oil (for frying)

For Salsa Verde Sauce:

1 egg _
1 handful of fresh basil (chopped)
1 tablespoon mustard
1 tablespoon grated parmesan cheese
2 tablespoons of capers
1/3 cup olive oil

How to Make Pan Fried Chicken Parmesan Recipe?

Put the chicken breasts between a stretch film and beat them with a rolling pin until they become thin. They should be about 5mm thick.
To prepare the sauce; Put 1 egg in a coffee pot, fill it with cold water and put it on the stove. After it starts to boil, hold it for a minute and after exactly 1 minute, turn off the heat and remove it from the heat. Rinse them in cold water and peel them.
To a kitchen rondo; Add the boiled egg, finely chopped basil, 1 tablespoon of grated parmesan, mustard and 2 tablespoons of washed capers, run the processor until it turns into a thick sauce.
Then, gradually add olive oil until the sauce reaches the desired consistency. Your sauce is ready.
Beat 2 eggs in a large plate and set aside. In another plate, mix the bread crumbs and 3 tablespoons of grated parmesan well.
Take the olive oil needed for frying in a pan and heat it.
First coat the chicken pieces, which you have beaten thinly, in egg, then in parmesan breadcrumbs and fry in hot oil until they turn golden brown on both sides.
Place it on a hot serving plate, drizzle salsa verde sauce on top and serve with lemon slices.