This super crisp PARMESAN CRUSTED CHICKEN is nuts! A juicy chicken inside, and a crazy, crunchy, golden crust outside. Made without breadcrumbs, this is an excellent, simple, nutritious chicken recipe.

It’s crunchy, it’s golden, it’s filled with flavor and completely seasoned such that other than the tiniest pinch of salt in the egg mixture you don’t need to apply any salt or other seasonings at all.

Even, there’s no mucking around for flour. I tried it with and without it, and in the case of shredded parmesan, it didn’t stick any better, so I opted to miss it.

Which means that this chicken recipe is 100% gluten-free and a super low carb meal option.

– Approx. 900 gr.Of chicken breasts, I removed the skin and bones before.
– 2 Cups.Of Shredded Parmesan Cheese.
– Salted Butter, about a 1 stick and 1/2.
– one large Egg.
– 1 Tbsp.Of water.
– 3 tsp.Of Olive Oil.
– 1 tsp.Of Minced Garlic.
– 1/2 tsp.Of Salt.
– 1/2 tsp.Of Black Pepper.

1- Slice each breast to roughly 1/2-inch thick.

2- Beat a large egg with warm water until it has been incorporated.

3- In the mixture add the garlic, sea salt, and black pepper, don’t forget to whisk well.

4- In another large bowl, put the parmesan cheese.

5- Make sure any piece of chicken is coated with the egg mixture.
Allow the excess egg to be freely trickled.

6- Place the chicken pieces in the parmesan. Scatter on top of them more parmesan.

7- Push softly on the other side, then repeat and turn. Shakes the excess off. Repeat the remaining chicken.

8- Place the butter and oil in a broad skillet over high heat.

9- Place the chicken and move after a few minutes when the sides turn brown.

10- Push the spatula gently, then turn it over and do not move it again until it is browned.

11- Push it gently to the smelly dish with a spatula.

12- ENJOY IT!!!
Serve with silk cauliflower mash and a drizzle of browned butter for the perfect gluten-free, low-carb dinner!
This chicken recipe is all about parmesan crusts.


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