Crispy parmesan crusted chicken

Strip the rosemary sprigs and chop up the leaves. If you only have dried rosemary in your kitchen, that will also do the job.

Combine the rosemary with two eggs in a bowl and beat them together.

This recipe from Fifteen Spatulas recommends using a zester, rather than a grater, to make thinner and lighter parmesan cheese flakes. Zest about a cupful into a separate bowl. The bread crumbs will go into a third bowl.

Season your chicken breasts with salt and pepper, then coat them in parmesan cheese. It's important to shake off the excess with every dip, as this will help the breading stay on later.

Immediately after coating your chicken breast with parmesan, dip it in the rosemary and egg mixture – again, shake off the excess – then in a third bowl with the breadcrumbs, doing the same. 

Pour a few tablespoons of olive oil into a skillet on medium-high heat, then cook chicken breasts 4 to 5 minutes on each side until golden. You can probably fit two at a time in the skillet.

Once done cooking, feel free to add extra rosemary and parmesan on top of the breaded chicken breasts – or even pesto, for a great twist.

Feel free to watch the video below for a better look at the process, including the oh-so-important excess-shaking tip, then SHARE this recipe with your friends on Facebook!