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Smartphone photo of crispy parmesan-crusted chicken with jagged crunchy edges and herb-flecked aioli on a matte gray plate.

Parmesan Crusted Chicken with Creamy Herb-Flecked Basil Aioli

Crispy Parmesan Crusted Chicken featuring a deep golden-brown panko-parmesan crust. Served with a thick, pale-yellow basil aioli and fresh basil ribbons on a matte gray plate for the ultimate Pinterest-worthy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 large Chicken Breasts Pounded to even thickness
  • 1/2 cup All-Purpose Flour 64g
  • 2 large Eggs Beaten
  • 1 cup Panko Breadcrumbs 60g
  • 1 cup Freshly Grated Parmesan 90g
  • 4 tbsp Neutral Oil 60ml, for frying
  • 1/2 cup Mayonnaise 120ml
  • 1/4 cup Fresh Basil 10g, finely minced
  • 1 clove Garlic Grated into paste
  • 1 tbsp Lemon Juice 15ml

Equipment

  • 1 Large Skillet Heavy-bottomed for even heat
  • 2 Matte Gray Ceramic Plate For professional styling

Method
 

Sauce Prep
  1. Whisk mayonnaise, minced basil, lemon juice, and garlic in a small gray bowl. Refrigerate until serving.
Breading and Frying
  1. Coat chicken in flour, then egg, then the parmesan-panko mixture. Press firmly to adhere.
  2. Heat oil in skillet. Fry chicken 4-5 minutes per side until deep golden-brown and 165°F internally.
  3. Place on matte gray plate, dollop with aioli, and garnish with fresh basil ribbons and cracked pepper.

Notes

Use a wire rack to rest the chicken to keep the bottom crispy.
Ensure the parmesan is freshly grated for the best toasted texture.