Parmesan Crusted Chicken Recipe
Throughout the 18th, 19th, and 20th centuries, a dish known as melanzane alla parmigiana became very popular for lower-class Italian citizens. The dish was constructed of fried eggplant slices and melted Parmesan cheese. As Italians migrated to the United States during the 20th century diaspora, the cheap and delicious recipe followed; only in the States, eggplant was neither in demand nor in high production. To compensate, the Italian immigrants switched the base to chicken. Now, we have this:
Prep: 15 min | Cooking: 15 min | Total: 30 min
Chicken breasts (4)
All-purpose flour (1/2 cup)
Panko breadcrumbs (2 1/2 cups)
Smooth Dijon mustard
Avocados, sliced into 8 wedges (1 avocado)
Parmesan cheese, shredded (1 cup)
Under a sheet of plastic, use a mallet to tenderize an thin-out each chicken breast (they should be about 1/2 inch thick). Slice each one in half.
Set out three shallow bowls or rimmed plates. In one, add flour; in the next, whisk eggs; in the last, add panko. Coat each chicken breast (one at a time) in flour, egg, and panko (in that order).
Preheat oven to 350 °F. Grease two baking sheets. Heat oil on a skillet over medium-high heat. Fry chicken in batches until golden brown on each side, then place on the baking sheets.
Drizzle mustard over chicken breasts. Place an avocado slice on each one and sprinkle with cheese. Bake for 8 minutes or until all cheese is melted. Serve.