Easy Parmesan Chicken or Fish “Crust” Recipe

Sigh…I keep forgetting to take pictures of the food before we eat it, but this one was so simple and good that it just HAD to be shared, picture or no picture!  It’s actually a “crust” recipe that we used for a simple parmesan chicken dish (yum!), but everyone loved it so much that we decided to try it out on fish the next day!  It’s simple and quick, with just a few basic ingredients, give it a try!

Easy Parmesan Chicken or Fish “crust” recipe (feeds 5-6):

  • 3 chicken breasts OR 6 fish fillets (like tilapia)
  • 1/2 a sleeve of saltine crackers
  • 1/2 tsp garlic salt OR 1/2 tsp salt with 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1 1/2 Tbls grated Parmesan cheese
  • 1 Tbls Italian seasoning
  • 1 egg-beaten
  • oil for fryng (olive oil is ok for this)

Directions:

****If you are using chicken you will need to pound it down with the flat side of a meat tenderizer, which will allow it to cook quicker and more evenly.  You can do this by placing the chicken into a ziploc bag and gently pound the meat down to just under a 1/2 in thickness, 1 breast at a time.  Once it is pounded out, cut it in half and set aside on a plate; repeat this step with the remaining chicken breasts.

  • Take the 1/2 sleeve of saltine crackers and place it in a sandwich-sized ziploc bag.  Push most of the air out, then seal the bag.  Begin by crushing the crackers with your hands, then finish off by using a rolling pin to “roll” the crackers into fine crumbs, almost like cracker “dust”.  You can gently pound on the crackers if needed, but I find that actually rolling the pin over the bag of crackers works really well.
  • Once you have fine crumbs, add in the rest of the spices and parmesan cheese.  Shake the bag well to blend everything, then set aside.
  • Take out a frying pan and pour in enough oil to generously coat the bottom.  Place the pan on the stove over medium to med-high heat.  If you are frying in 2 batches, you will need to add in more oil after the 1st batch is done cooking.
  • Meanwhile, pour all of the cracker crumbs into a shallow bowl and pour the beaten egg into a separate shallow bowl; move both of these to a counter close to the stove.
  • When the oil is ready you can begin cooking-take 1 piece of meat/fish at a time and place it into the egg bowl.  Coat both sides then put it into the bowl of crumbs.  Shake/agitate the bowl a little so the crumbs cover the entire piece of meat/fish, flip it over if needed.  Place the meat/fish into the oil and repeat this step with the remaining meat/fish.
  • Allow the meat/fish to cook until the bottom is a golden brown, then flip over to finish.  When done place on a plate lined with a paper towel and serve!  We had the Parmesan chicken with our favorite spaghetti and let a couple slices of mozzarella cheese melt on top of the chicken for the last 1-2 minutes of cooking on the pan.
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