#Repost @recipe_tin with @get_repost
THIS IS 5 INGREDIENT 10 MINUTE MAGIC!!!! Sorry for shouting, just overly excited 😎 Gluten free LOW CARB, that insane ultra crispy Parmesan crust is everything!!
Ultra Crispy Parmesan Crusted Chicken
500 g / 1 lb chicken breast (2 pieces)
1 garlic clove , minced (optional)
Salt and pepper
125 g / 4 oz / 1 1/4 cups store bought shredded parmesan (NOT finely grated)
2 tbsp butter (or more oil)
1 tbsp olive oil
Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
Whisk egg, garlic, pinch of salt and pepper.
Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. (PS Cut side = better golden crust cause it’s flat, so we want to coat with extra parm).
Melt butter and heat oil in a large skillet over high heat. Put chicken in, DO NOT MOVE, cook 3 minutes until golden and crispy (press lightly with spatula). Turn with tongs, DO NOT MOVE, cook 3 min again. Serve!
Great with lemon wedges and for ultimate low carb, serve over cauliflower mash and fennel yoghurt slaw! Recipes for both on my site in this Parm Chicken recipe.
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