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Parmesan Crusted Chicken with Basil Aioli

Parmesan Crusted Chicken with Basil Aioli: A Crispy Dream Dinner

Parmesan Crusted Chicken with Basil Aioli is a crunchy, flavorful dish perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts
  • 1 cup All-purpose flour Gluten-free flour works too
  • 2 large Eggs (beaten)
  • 1 cup Panko breadcrumbs
For the Crust
  • 1 cup Freshly grated Parmesan cheese Parmigiano-Reggiano is preferred
  • 1 teaspoon Garlic powder Fresh garlic can be substituted
For the Basil Aioli
  • 1 cup Mayonnaise Greek yogurt is a lighter alternative
  • 1 cup Fresh basil leaves Packed for intense flavor
  • 2 cloves Garlic (minced)
  • 2 tablespoons Lemon juice

Equipment

  • Skillet
  • Meat Mallet
  • food processor
  • shallow bowls

Method
 

Preparation Steps
  1. Slice chicken breasts into four equal cutlets and pound to an even thickness of 1/4 inch. Season with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of panko, Parmesan, and garlic powder.
  3. Dredge each chicken cutlet in flour, dip in beaten eggs, and coat thoroughly with the panko mixture.
  4. Heat oil in a skillet over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side until golden brown.
  5. To make aioli, blend mayonnaise, basil, garlic, and lemon juice in a food processor until smooth.
  6. Transfer fried chicken to a wire rack to cool slightly. Plate and dollop with basil aioli, garnishing with basil and lemon wedges.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 900IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, ensure the oil is hot enough before frying to achieve a crispy texture. Letting the chicken cool on a wire rack improves the crust's integrity.

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