NO-FRY CRISPY PARMESAN CHICKEN

FILETS POULET CROUSTILLANT PARMESAN 8890
2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

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  • 1/2 cup (125 ml) butter, melted
  • 2 cups (500 ml) panko breadcrumbs
  • 2 tbsp. (30 ml) flat-leaf parsley, finely chopped
  • 1 pinch cayenne pepper
  • 1 tsp. (5 ml) garlic powder
  • Salt and pepper to taste
  • 1/2 cup (125 ml) grated Parmesan
  • 2 eggs, beaten
  • 1/2 cup (125 ml) flour

GARNISH

  • Lemon wedges

Directions

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  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, melt butter over medium heat. Add panko breadcrumbs and brown lightly, about 2 minutes. Remove from heat and add chopped parsley, cayenne pepper, garlic powder, salt, pepper, and Parmesan.
  3. Place flour, beaten egg, and panko breadcrumbs into 3 separate shallow dishes.
  4. Dip each chicken strip first in the flour, then the egg, and finally the panko.
  5. Place chicken strips on a parchment paper–lined baking sheet. Bake 15–20 minutes or until chicken strips are golden brown and cooked through.
  6. Serve with lemon wedges.