Crunchy Parmesan Chicken

Crunchy Parmesan Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup cornflakes, lightly crushed

  • ¾

    cup grated parmesan cheese

  • Salt and pepper

  • 3

    large eggs, beaten

  • Four

    6-ounce skinless, boneless chicken breast halves

  • 5

    tablespoons extra-virgin olive oil

  • 1

    lemon, cut into wedges


1.Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet. 2.In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.


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