ITALIAN CRUSTED CHICKEN

ITALIAN CRUSTED CHICKEN

NOTE: This is my Italian version of fried chicken. It is crusted on the outside and juicy on the inside. A very delicious entrée you will be proud to serve family or friends.

4 skinless chicken breasts

Lawry's coarse garlic salt with parsley

 

1 cup flour

¼ cup grated Parmesan Cheese

¼ teaspoon paprika

1 teaspoon salt

½ teaspoon ground black pepper

 

Mild olive oil for frying

Parsley sprigs for garnish

1. Rinse chicken breast in cold water and pat dry. Cut each chicken breast in half for smaller portions if desired. Sprinkle chicken liberally with garlic salt.

2. Combine the flour, cheese, paprika, salt and pepper in a shallow bowl. Coat chicken on both sides with the flour mixture. In a large saucepan, fry chicken in olive oil over medium heat 4 to 5 minutes on each side. Place lid on pan and turn heat to medium low. Let chicken steam for about 8 minutes. Transfer to platter and garnish with parsley sprigs. This dish is best served hot and crunchy. Serves 4 to 6.