Garlic Parmesan Thin Sliced Chicken Breast: A Superb Meal

Overview

A Crispy Garlic Parmesan Masterpiece

Transform ordinary thin sliced chicken breast recipes into an irresistible, golden-crusted masterpiece that rivals your favorite Italian restaurant! This crispy garlic Parmesan thin sliced chicken breast recipe combines the perfect crunch of seasoned breadcrumbs with the rich, savory flavors of aged Parmesan and fresh garlic. Ready in just 30 minutes, it’s an elegant yet easy lunch solution that’s perfect for both family meals and entertaining guests.

Perfecting the Art of Crispy Chicken Cutlets

If you grew up in an Italian-American household, learning to make the perfect crispy chicken cutlet, it would be practically a rite of passage for you. This crispy garlic Parmesan thin sliced chicken breast recipe represents years of perfecting the technique, combining traditional methods with a few modern twists that make this dish truly special. The secret lies in the double coating of Parmesan – both in the breading and melted on top – creating layers of incredible flavor that will have everyone asking for seconds.

Versatile Ways to Enjoy Crispy Garlic Parmesan Chicken

What’s so beautiful about this thin sliced chicken breast recipe is how versatile it is. While it stands perfectly on its own, this crispy thin sliced chicken breast recipe can be transformed into chicken Parmesan, served over pasta, or even tucked into a crusty roll for an epic sandwich. The possibilities are endless, but one thing remains constant: the incredible crunch and flavor that makes this dish a true crowd-pleaser.

Equipment

• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Non-Stick Skillet or Frying Pan
• Tongs or Fork

Ingredients

For the Chicken:

• 1.5 pounds (680g) thin sliced chicken breast
• 2 cups (240g) seasoned Italian breadcrumbs
• 1 cup (100g) freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 1 teaspoon (5g) Italian seasoning
• ½ teaspoon (2.5g) black pepper
• 1 teaspoon (5g) salt
• ½ cup (120ml) olive oil for frying
• 1 tablespoon (15g) fresh parsley, finely chopped

For the Coating:

• 2 large eggs
• ¼ cup (60ml) milk
• 1 cup (120g) all-purpose flour
• ½ cup (120ml) olive oil for cooking

For the Garlic Butter Sauce (optional):

• 4 tablespoons (60g) butter
• 4 cloves garlic, minced
• 2 tablespoons (30g) fresh parsley, chopped
• 1 tablespoon (15ml) lemon juice
• ¼ cup (25g) grated Parmesan
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare the Chicken:

• If using whole chicken breasts, butterfly them and slice into thin cutlets.
• Place thin sliced chicken breast pieces between plastic wrap and gently pound to even thickness.
• Pat dry thin sliced chicken breast pieces with paper towels and season with salt and pepper.

2. Set Up Coating Station:

• In a shallow dish, combine breadcrumbs, Parmesan, minced garlic, Italian seasoning, paprika.
• In another dish, whisk together eggs and milk.
• Place flour in a third dish.

3. Coat the Chicken:

• Dredge each thin sliced chicken breast piece in flour.
• Dip in egg mixture.
• Coat thoroughly with Parmesan-breadcrumb mixture, pressing gently to adhere.

4. Cook the Chicken:

• Heat olive oil in a large skillet over medium heat.
• Cook thin sliced chicken breast pieces for 4-5 minutes per side until golden brown and cooked through.
• Work in batches to avoid overcrowding.
• Transfer to a wire rack to maintain crispiness.

5. Prepare Garlic Butter Sauce (Optional):

• Melt butter in a small saucepan.
• Add minced garlic and cook for 1 minute.
• Stir in parsley, lemon juice, and red pepper flakes.
• Drizzle over cooked thin sliced chicken breast just before serving.
• Top with some grated Parmesan (Optional).

Making Ahead & Storage

While eating this dish fresh is the best way to enjoy it, you can:

• Bread the chicken up to 4 hours ahead and refrigerate.
• Cooked cutlets maintain well for up to two days in an airtight container.
• Freeze uncooked breaded cutlets for up to 3 months.
• Reheat in a 350°F oven until warmed through to maintain crispiness.

Expert Tips

• Select uniformly thick, thinly sliced chicken breasts to ensure equal cooking.
• Let breaded chicken rest for 5 minutes before frying for better coating adhesion.
• Keep finished pieces warm in a 200°F (95°C) oven while cooking remaining batches.
• Freshly grated Parmesan will provide the best flavor and texture; pre-grated Parmesan won’t give the best results.
• Steer clear of stacking chicken pieces before serving for added crispiness.
• If oil starts to get too dark, carefully discard and start with fresh oil.
• Use a skillet with a heavy bottom to ensure even heat distribution.
• Don’t skip the resting period after cooking – it helps maintain juiciness.

Presentation Ideas

• Serve arugula-topped with lemon and olive oil as garnish.
• Garnish with fresh herbs and lemon wedges.
• Place the fresh basil, cutlets, and cherry tomatoes on a big plate.
• Drizzle garlic butter sauce in a decorative pattern around the plate.
• Stack with fresh mozzarella and marinara for an elegant chicken parmesan.
• Serve alongside roasted cherry tomatoes and grilled lemon halves.

Nutritional Insights

This garlic Parmesan thin sliced chicken breast recipe is a healthy, protein-packed dish. Chicken breast provides lean protein for muscle health, while garlic boosts immunity and Parmesan adds calcium and healthy fats. Low in carbs, it’s perfect for keto or low-carb diets, offering both flavor and essential nutrients in every bite.

FAQ Section

Q: Can I bake thin sliced chicken breast dish instead of frying?
A: Indeed, bake at 425°F (220°C) for 15 to 20 minutes, flipping halfway through. To improve browning, mist both sides with cooking oil.

Q: How can I determine when the chicken is done?
A: Internal temperature should reach 165°F (74°C). It should have a crispy, golden brown coating.

Q: Can I use chicken tenderloins instead?
A: Yes, but reduce cooking time by 1-2 minutes per side as they’re usually thinner.

Q: What sides pair well with this dish?
A: Try angel hair pasta with marinara, roasted vegetables, or a light Caesar salad.

Q: Can I make this gluten-free?
A: Yes, substitute regular flour and breadcrumbs with gluten-free alternatives. The result will be equally delicious!

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