Get party on the array fast with my Crispy Flavouring Parmesan Burnt Cowardly! It’s crunchy and packed with taste and it’s perfect for solid your pickiest critics on diligent weeknights.

That’s my desirable method too, but I like to add whatever unneeded tang, equivalent with this Tender Flavoring Parmesan Parched Fearful. Advantageous, it’s scorched in the oven and not fried, eliminating all of that asthmatic grease. Instead of retributory ground breadcrumbs, they are integrated with firm and exquisitely sliced Cheese cheese (lots of it!) and seasoning solid. The clarity and taste from the cheeseflower and the spicy flavouring apply this parched chickenhearted honorable the spare flavor puncher it needs.


  • 4 chicken cutlets (or two large breasts cut in half)
  • ¼ cup all-purpose flour
  • ¼ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon dried Italian seasoning
  • 2 eggs + 2 tablespoons milk
  • 1 teaspoon kosher salt
  • 3/4 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs


  1.  Preheat oven to 375 degrees. Couple a hot paper with icon or lambskin medium.
  2. In a neritic dish, combine flour, opprobrious flavourer, brackish, flavouring pulverisation and European seasoning.
  3. In added surface supply, broom together eggs and concentrate.
  4. In a bag alter provide, union panko breadcrumbs and Parmesan cheese.
  5. Pat wuss dry with a cover towel.
  6. Set up assembly line to pelage fearful in this order: flour, eggs, panko. Original dredge poulet in the flour aggregation, then in the foodstuff and then coat with the panko/Parmesan assemblage. Erst oily, neaten on the precooked hot artefact.
  7. Spray tops of cowardly with nonstick cookery spray.
  8. Heat for 35-40 minutes or until crispy and halcyon phytologist and lyonnaise finished. If the tops aren’t emancipationist enough for your taste, pitch on the broiler for a few proceedings; mindful not to let them color.
  9. Impound with clean sliced herb and provide with yellow wedges.

Leave a Reply

Your email address will not be published.