Ingredients

• 500 g / 1 lb chicken breast (2 pieces) (Note 1)
• 1 egg
• 1 garlic clove, minced (optional)
• Salt and pepper
• 125 g / 4 oz / 1 1/4 cups shredded parmesan (Note 2)
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Instructions

1. Slice each chicken breast horizontally so you end up with four thinner pieces. If any piece is thicker than 1.75 cm / 3/4 inch at the thickest point, gently pound it until slightly thinner.
2. In a bowl, combine the egg, garlic, and a small pinch of salt and pepper. Beat lightly with a fork until mixed.
3. Put the shredded parmesan into a shallow bowl.
4. Coat each chicken piece in the egg mixture. Place it into the parmesan cut side down (Note 3). Press firmly so the cheese sticks, flip it over, then add a bit more parmesan and press again. Shake off any excess cheese. Repeat for the rest of the chicken.
5. Heat a large skillet over high heat. Add the butter and olive oil and allow the butter to melt.
6. Place the coated chicken into a non-stick skillet or a well-seasoned cast-iron skillet. Do not move the chicken once it’s in the pan, or the cheese may slide off before it forms a crust.
7. Lightly press the chicken down with a spatula. After about 3 minutes, lift one edge to check the color. Once the underside is deep golden brown, flip using tongs.
8. Cook the second side for another 3 minutes, until it is also golden and crisp. Avoid moving the chicken before the crust forms. Press lightly with a spatula if needed.
9. Do not cook longer than 6 minutes total, as the chicken can become dry.
10. Serve immediately. Lemon slices, cauliflower mash, and fennel slaw with yoghurt dressing make great accompaniments (Note 5).

1. Chicken choice
   Chicken breast works best because it provides a large, flat surface for the parmesan to attach to. Thighs or other cuts don’t crisp the same way. Even tenderloins are less effective.
   Other flat cuts like chops or thin steaks can work if they cook within 6–8 minutes, which is the time needed for the parmesan to brown properly.
2. Type of parmesan
   Use store-bought shredded parmesan, the thin strands shown in the recipe images and video.

• Powdery or sandy parmesan creates a thinner crust.
• Finely grated parmesan or cheese grated on a standard box grater also doesn’t work as well.

3. Why the cut side goes down first
   The cut side of the chicken breast is flatter, which helps more parmesan stick to it and gives you the best crust.
4. Fennel slaw with yoghurt dressing
   For a fresh side dish, combine shaved fennel, fennel fronds, and thinly sliced red onion.
   Mix plain yoghurt with lemon juice, a little olive oil, salt, and pepper to taste, then toss with the fennel mixture.
5. Nutrition information
   Values per serving account for approximately 1/4 cup parmesan remaining unused and about 1 1/2 tablespoons butter/oil left in the skillet.