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Cooper's Hawk Parmesan Crusted Chicken Recipe

A crispy, golden Parmesan-crusted chicken inspired by Cooper’s Hawk Winery & Restaurants. Juicy chicken breasts are coated in a savory blend of Parmesan cheese, breadcrumbs, and herbs, then pan-fried to perfection. Serve with lemon wedges and your favorite sides for a restaurant-quality meal at home!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 large eggs
  • 2 tbsp water
  • ¼ cup all-purpose flour
  • 3 tbsp olive oil (for frying)
  • to garnish fresh parsley & lemon wedges

Equipment

  • Shallow bowls (for dredging)
  • Meat mallet or rolling pin (to flatten chicken)
  • Large skillet (non-stick or cast iron)
  • Tongs or spatula

Method
 

  1. Prep Chicken: Pound chicken breasts to an even ½-inch thickness using a meat mallet. Pat dry with paper towels.
  2. Bowl 1: Mix flour, salt, and pepper.
  3. Bowl 2: Whisk eggs and water.
  4. Bowl 3: Combine Parmesan, Panko, garlic powder, Italian seasoning, and paprika.
  5. Coat Chicken: Dredge each breast in flour (shake off excess), dip in egg wash, then press into Parmesan mixture to coat evenly.
  6. Cook: Heat olive oil in a skillet over medium heat. Fry chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
  7. Serve: Garnish with parsley and lemon wedges. Pair with mashed potatoes or a fresh salad.

Notes

  • Make it Gluten-Free: Use almond flour and gluten-free breadcrumbs.
  • Extra Crispy: Double-coat by repeating the egg and breadcrumb steps.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven to maintain crispiness.