Sweet & savory country cooking from my table to yours!


Parmesan Breaded Chicken Breast

Okay… so today I thought I’d shock you by posting something savory versus sweet.  I would apologize for posting sweets most of the time, but I just simply can’t help myself.  I might actually need to be counseled for my sugar addiction, but at least I’m not denying that I have a sugar problem.  After all, the first step is admitting you have a problem.  

Let me tell you how quick and easy it is to make these tender full of flavor parmesan chicken breast.

All you need are 6 thin boneless chicken breasts or you can use 3 thick ones and split them in half.  Then just use a meat mallet or a rolling-pin to make them 1/4 of an inch in thickness.  

The secret to moist and flavorful chicken breast is in the dipping method.

The method…

  1. Coat the chicken in a mixture of flour, salt & pepper.
  2. Dip the chicken in an egg bath.
  3. Dredge the chicken in a bread coating, consisting of bread crumbs and parmesan.

It’s important to dip and coat the chicken in the order above.  Next, you fry the chicken in a skillet with part butter and part olive oil.  It only takes a couple of minutes per side.  

The result…moist and tender chicken with a wonderful parmesan flavor.

Make this chicken when you need a quick but delicious dinner!!


Parmesan Breaded Chicken Breast

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


  • 6 boneless, skinless, thin chicken breasts or 3 thick breasts sliced in half lengthwise
  • 1 cup all purpose flour
  • 1/2 teaspoon fine mesh black pepper
  • 1 teaspoon kosher salt
  • 2 large or extra large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 teaspoon Thyme
  • 2/3 cup freshly grated Parmesan
  • Butter and olive oil for frying


  1. Using a meat mallet or rolling pin, pound the chicken breasts to 1/4 inch in thickness and set aside.
  2. Combine the flour, salt and pepper on a large plate. Whisk together the eggs and water in a shallow bowl. On a second plate, combine the bread crumbs, Thyme and parmesan.
  3. Add about 2 tablespoons of butter and 1 tablespoon of olive oil to a large skillet over medium heat. Dip each chicken breast in the flour, coating both sides. Dip each breast in the egg mixture and dredge in the bread coating mixture. Fry chicken breasts, 2 at a time, for about 2 to 3 minutes per side until cooked through. Wipe skillet clean and add new butter and oil between batches.
  4. Transfer chicken to a brown paper bag to drain.


  • A brown paper bag is perfect for draining chicken. Paper towels not only absorb the grease but they also draw the moisture from the meat. A brown paper bag doesn’t draw the moisture from the meat.


  • Serving Size: 6

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