Crispy, cheesy and oh-so-deliciouswhat else could you ask for in this easy chicken appetizer?
Chicken breast works as a substitute, although it wont be as tender and moist as thighs.
Line a large rimmed baking sheet with parchment paper.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Lightly beat egg in a medium bowl.
Pat chicken pieces dry with paper towels.
Add half the chicken to the egg and toss to coat; let excess egg drip off.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Transfer the chicken to the Parmesan mixture; toss to fully coat and pat to lightly adhere.
Arrange the chicken pieces on the prepared baking sheet.
Repeat with the remaining chicken.
Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Josh Hoggle
Discard any remaining egg and Parmesan mixture.
Drizzle the chicken pieces with 1 tablespoon oil and turn to coat.
Drizzle with the remaining 1 tablespoon oil.
Remove and immediately sprinkle with the remaining 1/8 teaspoon salt.
Transfer to a serving platter and sprinkle with the remaining 2 tablespoons Parmesan cheese and parsley.
Serve with marinara sauce, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
