I’m Too Lazy for My Apron Chicken Crunch

Sometimes the idea of the usual, dish of flour, dish of egg and dish of crumbs just seems too much trouble. But I love the taste of my chicken fillets all crunchy and full of flavor.

What to do?

Oh figure out an easy way to get to the same place.

This works really nicely, and frankly, I thought in some ways it did a better job than the old dunk, dunk goose method.

See what you think.


  • 1 half of a full breast, deboned and pounded to about 1/4 inch thickness. Cut into as many pieces as you wish
  • salt and pepper
  • EVOO
  • slices of good quality Parmesan cheese (use your peeler to run off long thin pieces)
  • a cup or so of ground up crackers (I used a dip variety with herbs)


  1. Heat about 3 tbsp of EVOO in a large saute pan, until shimmering.
  2. Salt and pepper both sides of your fillets.
  3. Place in the oil, brown, and turn, brown, reduce heat, and cook until done.
  4. Prepare a baking pan, lined with foil.
  5. Place your cooked fillets in the pan, and piece slices of cheese until the entire fillet is covered (more or less)
  6. Sprinkle a goodly amount of the crumbs on each spreading a bit until it looks pretty much covered.
  7. Place in a 250° pre-heated oven for about 15 minutes until parmesan has melted and the crumbs are browned.
  8. Enjoy in whatever manner you wish.

Serves: 2

NOTE: You can change this up a lot depending on what variety of cracker you use. Also you can obviously change cheese, or use any variety of herbs you like when you salt and pepper. I frankly found it as nice as the regular kind without all the work. Of course I only did one side but it was plenty I thought. We had it this way with the Wine/Lemon/Cream sauce featured yesterday.


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