Parmesan Crusted Chicken
 Whether served simply with a squeeze of lemon or dressed up with fresh greens, this Parmesan crusted chicken recipe is an easy crowdpleaser. Ingredients For Breading ½ cup all purpose flour 2 eggs ⅔ cup seasoned Italian bread crumbs (I use Progresso) ⅓ cup freshly grated Parmigiano-Reggiano cheese ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary ½ cup all purpose flour 2 eggs ⅔ cup seasoned Italian bread crumbs (I use Progresso) ⅓ cup freshly grated Parmigiano-Reggiano cheese ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary For Chicken 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note) Salt and freshly ground black pepper ¼ cup olive oil Lemon wedges, for serving 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼"-thick (see note) Salt and freshly ground black pepper ¼ cup olive oil Lemon wedges, for serving Instructions Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges. Note: If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding to create smaller portions or slice them in half horizontally before pounding to make thinner cutlets that won’t spread as much when pounded. Make-Ahead Instructions: You can bread the chicken up to one day in advance to save time. Simply follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store in the refrigerator until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking. Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, 1 to 2 hours. Once frozen, transfer the chicken to a freezer-safe bag or airtight container, separating layers with parchment paper. Store for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then pan-fry as directed. To freeze after cooking, let the chicken cool completely, then wrap each piece individually in plastic wrap or foil. Store in a freezer-safe bag for up to 3 months. To reheat, bake at 375°F until heated through and crispy. Avoid microwaving, as it will make the coating soggy. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl. Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges. Note: If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding to create smaller portions or slice them in half horizontally before pounding to make thinner cutlets that won’t spread as much when pounded. Make-Ahead Instructions: You can bread the chicken up to one day in advance to save time. Simply follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store in the refrigerator until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking. Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, 1 to 2 hours. Once frozen, transfer the chicken to a freezer-safe bag or airtight container, separating layers with parchment paper. Store for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then pan-fry as directed. To freeze after cooking, let the chicken cool completely, then wrap each piece individually in plastic wrap or foil. Store in a freezer-safe bag for up to 3 months. To reheat, bake at 375°F until heated through and crispy. Avoid microwaving, as it will make the coating soggy. Nutrition Information Powered by Per serving (4 servings) Calories: 562 Fat: 28g Saturated fat: 8g Carbohydrates: 25g Sugar: 1g Fiber: 1g Protein: 48g Sodium: 1218mg Cholesterol: 223mg Per serving (4 servings) Calories: 562 Fat: 28g Saturated fat: 8g Carbohydrates: 25g Sugar: 1g Fiber: 1g Protein: 48g Sodium: 1218mg Cholesterol: 223mg