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Yanker/Parkang Family Cookbook

Parmesan Chicken



  1. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a plate.
  2. Beat the eggs with 1 tablespoon of water in a bowl, dump into a plate.
  3. Combine the bread crumbs and the Parmesan cheese on a plate.
  4. Pound the chicken thighs until they are 1/4 inch thick with mallet. Should be flat not lumpy.
  5. Coat the chicken on both sides with the flour mixture
  6. Dip both sides into the egg mixture
  7. Dredge both sides in the breadcrumb mixture

Can be cooked now, or left in the fridge for a day. I usually cook 1/2 immediately, and the other 1/2 the following night.


  1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium heat
  2. Cook ~2 chicken thighs at a time for 4 minutes on each side. Don’t move them, just let them sit and get crispy. Flip with tongs.
  3. If needed, can be kept warm in a 200 degree oven. Put on a wire rack on top of a baking sheet.

Serve w/ salad with lemon vinegrette dressing

Original recipe Source: