PARMESAN-CRUSTED CHICKEN

Parmesan-Crusted Chicken image

Yield Serves 8

Number Of Ingredients 6

6-ounce block Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large egg whites
Extra-virgin olive oil
8 (4-ounce) boneless, skinless chicken breast halves (each 1/2 inch thick)

Steps:

Arrange an oven rack in the lowest position. Preheat the oven to 425°F.
Using a box grater, grate half of the cheese on the small holes and the rest on the large holes. Put all the cheese in a shallow dish, along with 1 teaspoon salt and 1/2 cup of the flour. Toss until evenly mixed. Spread the remaining flour in an even layer in another shallow dish. Whisk the egg whites in a shallow bowl until foamy.
Coat a large rimmed baking sheet with oil to a depth of 1/8 inch. Lightly season the chicken breasts with salt and pepper. Dredge the flat, smooth side of each chicken breast in the plain flour, shake off the excess, then dredge in the egg, and finally press into the Parmesan mixture. Put the chicken, Parmesan side down, in the pan, spacing the breasts apart.
Bake until the crust is golden brown and the meat between the tender and breast is still rosy, about 10 minutes. Remove from the oven, carefully flip the breasts in the pan, and let stand for 2 minutes. Serve immediately.