Description
Golden, crunchy Parmesan crust envelops juicy chicken steaks in this quick, low-carb recipe. Made with only five main ingredients, it delivers intense flavor and texture without breadcrumbs. Perfect with cauliflower mash or a light fennel slaw for a restaurant-quality meal in just 15 minutes.
Ingredients
- 500 g / 1 lb chicken breast (2 pieces)
- 1 egg
- 1 garlic clove, minced (optional)
- Salt and pepper, to taste
- 125 g / 4 oz / 1 1/4 cups shredded Parmesan (thin-strand type)
- 2 tbsp butter (or more oil)
- 1 tbsp olive oil
Instructions
- Cut each chicken breast in half horizontally to make 4 thin steaks. If needed, lightly pound to an even thickness under 3/4 inch.
- In a bowl, whisk the egg with minced garlic, a pinch of salt, and pepper.
- Place shredded Parmesan in a shallow dish.
- Dip each chicken steak in the egg mixture, then press firmly into the Parmesan, cut side down. Flip, press again with more cheese, and shake off the excess.
- Heat butter and oil in a non-stick or well-seasoned cast iron skillet over high heat.
- Add chicken and do not move it—allow the Parmesan to crisp and adhere. Cook for 3 minutes until deep golden brown.
- Flip and cook the other side for another 3 minutes. Gently press down with a spatula, ensuring it cooks no longer than 6 minutes total.
- Serve hot with lemon wedges, cauliflower mash, or a fresh fennel slaw.
Notes
- Ensure Parmesan is finely shredded for the best crust adhesion.
- Do not overcrowd the pan—cook in batches if needed.
- Best served immediately for maximum crispiness.
- Pairs well with low-carb sides like cauliflower mash or fresh salads.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken steak
- Calories: 400
- Sugar: 0g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 155mg
