Ingredients
Equipment
Method
- Cut the chicken breast into strips, about ¼ thick.
- Sprinkle the chicken with salt and pepper on both sides.
- On a large plate, mix together the breadcrumbs and the Parmigiano-Reggiano cheese.
- Dredge the chicken breasts in the flour and shake off the excess.
- Dip them into the egg mixture and, finally, dredge the chicken in the breadcrumb-Parmesan mixture.
- Fry the chicken on medium heat, in a small amount of vegetable oil for 2-3 minutes on each side, until golden and cooked through.
- Garnish with lemon wedges and chopped parsley, if desired, and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: You can freeze the uncooked, breaded chicken portions for later use. Just thaw before frying.
- Pairing: Serve with a creamy pasta salad or a light green salad for a balanced meal.
- Spicing It Up: Add your favorite herbs and spices to the breadcrumb mixture for extra flavor, like garlic powder or Italian seasoning.
- Cheese Variations: Try using different types of cheese in the breadcrumb mixture, like mozzarella or cheddar, for a unique twist.