Crusty Chicken with Broccoli


Crispy The breading on this Crusty Chicken recipe is unbelievable. It’s a little mixture of fresh seasoned Italian breadcrumbs mixed with Panko breadcrumbs and Parmesan cheese.

You’ll definitely need stale Italian bread for this recipe. I season it with a little dried basil, oregano, marjoram and garlic. Then mix in the Panko and Parmesan and you have a delicious coating for your chicken.

I then serve this Crusty Chicken with fresh steamed broccoli and top it with shredded fresh basil, chopped Roma tomatoes and fresh grated Parmesan. It’s just plain delicious.


  • 4 boneless skinless chicken breasts
  • 2 eggs
  • 1/4 cup of milk
  • 1/2 cup of Italian breadcrumbs
  • 1/2 cup of Panko breadcrumbs
  • 1/4 cup of fresh grated Parmesan or Romano cheese
  • 1/2 tsp of dried basil
  • 1/2 tsp of oregano
  • 1/2 tsp of marjoram
  • 1/2 tsp of garlic powder
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 2 Tblsof extra virgin olive oil
  • 1 Tbls of butter
  • 1 bunch of broccoli
  • 1/4 cup of fresh basil, shredded
  • 1 cup of Roma tomatoes, chopped
  • 1 avocado, (optional)
  • 1/4 cup extra fresh grated Parmesan cheese


  • In a medium bowl beat together the eggs and milk.
  • In another bowl mix together the breadcrumbs, cheese, dried basil, oregano, marjoram, garlic powder, salt and pepper.
  • Dip the chicken into the egg mixture then coat with the breadcrumbs and refrigerate for 10 minutes.
  • Using a steamer, steam the broccoli until tender.
  • In a large frying heat the oil and butter and cook the chicken until browned and crisp on both sides. Around 10 minutes on each side.
  • Place the chicken on a paper towel to drain the oil.
  • Plate the broccoli and optional avocado and top with the chicken breast.
  • Top the chicken with chopped tomatoes, basil and Parmesan and serve.

    Serves 4 people

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