Crispy Heart-Shaped Parmesan Crusted Chicken
A cozy and charming dinner recipe featuring chicken breasts shaped into hearts and coated with a crispy Parmesan and breadcrumb crust. Perfect for quick, comforting meals that impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (thinly sliced or pounded to about 1/2 inch thickness)
- 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 3/4 cup panko breadcrumbs (plain or Italian seasoned)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- Salt and black pepper to taste
- 2 large eggs, beaten (room temperature)
- 1/2 cup all-purpose flour
- 3–4 tablespoons olive oil or avocado oil (for frying)
- Lemon wedges (for serving)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Trim any excess fat from the chicken breasts. Slice each breast into thick slices about 1/2 inch thick. Using a sharp knife or heart-shaped cookie cutter, cut the slices into heart shapes.
- Place each chicken heart between two sheets of plastic wrap or inside a zip-top bag. Gently pound with a meat mallet or rolling pin until evenly flattened to about 1/2 inch thickness.
- Set up dredging stations: one bowl with flour, one bowl with beaten eggs, and one bowl with a mixture of grated Parmesan, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper.
- Dredge each chicken heart in flour, shaking off excess. Dip into beaten eggs, then press firmly into the Parmesan breadcrumb mixture to coat evenly.
- Heat 3-4 tablespoons of olive or avocado oil in a large skillet over medium heat (about 350°F).
- Fry the coated chicken hearts in the skillet without crowding the pan, about 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F).
- Transfer cooked chicken to a wire rack over a baking sheet or paper towels to drain excess oil. Let rest for a couple of minutes.
- Serve hot with fresh lemon wedges and a sprinkle of chopped parsley.
Notes
Press breadcrumb mixture firmly onto chicken to prevent crust from falling off. Avoid overcrowding the pan to maintain oil temperature and crispiness. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. For egg-free, use aquafaba (3 tablespoons per egg). Baking option: bake at 425°F for 15-20 minutes, flipping halfway.
Nutrition
- Serving Size: 1 heart-shaped chick
- Calories: 220
- Fat: 12
- Carbohydrates: 5
- Protein: 18
Keywords: Parmesan crusted chicken, crispy chicken, heart-shaped chicken, easy dinner, cozy meal, family dinner, chicken recipe