Sliced parmesan-crusted chicken with carrots on a round white plate with a round white bowl of balsamic ketchup behind and a white towel all on a wooden surface (with logo overlay)

Parmesan-Crusted Chicken with Balsamic Ketchup

A tangy balsamic ketchup is the perfect dipping sauce for this Parmesan-Crusted Chicken. One pan is all you need to put dinner on the table.

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Kids love being able to dip their meat in something, so I wanted to make something delicious and healthy for my boys that they could dip. My kids want a dip with everything, especially my 6-year-old. Whether it’s ketchup with his hot dog, ranch with his french fries, or sour cream with his cheese quesadilla.

Even for adults, having something to dip food in can sometimes be fun, too. I’ve always enjoyed the flavor of chicken parmesan, but it can be messy with the sauce and melted cheese all over it. Plus, it isn’t easy for young kids who need help getting it cut up.

That’s how I came up with the idea for parmesan-crusted chicken with balsamic ketchup. It’s chicken breast that is breaded and covered with parmesan cheese. Then it is fried until golden brown and just crispy. You can serve them with a side salad, roasted carrots, and this balsamic ketchup for dipping.

Step by Step

Ingredients

  •  1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 cup parmesan cheese, grated
  • 1 tbsp parsley
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp oregano
  • 1 tsp smoked paprika
  • 1 cup olive oil
  • 2 lb chicken breasts, boneless, skinless
  • 1 cup ketchup
  • 3 tbsp balsamic vinegar

Preparation

In a shallow bowl whisk the flour, salt, and pepper. In another shallow bowl, beat the eggs. In a third shallow bowl, stir the breadcrumbs, parmesan cheese, parsley, garlic, onion, oregano, and paprika.

Three white bowls with flour in one, egg in the middle, and breadcrumbs in the last all on a wooden surface

Heat a large skillet over medium-high heat and add the olive oil, enough to cover about 1/4″ of the pan. Dip the chicken into the flour mixture, then the eggs, then the breadcrumb mixture, pressing so it sticks. Place the parmesan-crusted chicken in the oil and cook, turning at least once, until they are golden brown and cooked through, about 10 minutes.

Parmesan crusted chicken in a cast-iron skillet on a wooden surface

Meanwhile, in a medium mixing bowl, combine the ketchup and vinegar. Serve the chicken with the balsamic ketchup for dipping.

Sliced parmesan-crusted chicken with carrots on a round white plate with a round white bowl of balsamic ketchup behind and a white towel all on a wooden surface (vertical)

Leftovers

Leftover parmesan-crusted chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. Store the balsamic ketchup in a separate container. Either serve the leftover chicken cold or reheat in the microwave or stove until warmed through.

Recipe

Originally Published On: May 26, 2021

Sliced parmesan-crusted chicken with carrots on a round white plate with a round white bowl of balsamic ketchup behind and a white towel all on a wooden surface

Parmesan-Crusted Chicken with Balsamic Ketchup

A tangy balsamic ketchup is the perfect dipping sauce for this Parmesan-Crusted Chicken. One pan is all you need to put dinner on the table.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
chicken
|
parmesan
Dietary Needs:
Nut-Free
Meat:
Chicken/Turkey
Cooking Method:
One-Pan Meals
Servings: 4

Ingredients

  • 1 cup flour
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 cup parmesan cheese (grated)
  • 1 tbsp parsley
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp oregano
  • 1 tsp smoked paprika
  • 1 cup olive oil
  • 2 lb chicken breasts (boneless, skinless)
  • 1 cup ketchup
  • 3 tbsp balsamic vinegar

Instructions

  • In a shallow bowl whisk the flour, salt, and pepper
  • In another shallow bowl, beat the eggs
  • In a third shallow bowl, stir the breadcrumbs, parmesan cheese, parsley, garlic, onion, oregano, and paprika
  • Heat a large skillet over medium-high heat and add the olive oil, enough to cover about 1/4″ of the pan
  • Dip the chicken into the flour mixture, then the eggs, then the breadcrumb mixture, pressing so it sticks
  • Place the chicken in the oil and cook, turning at least once, until they are golden brown and cooked through, about 10 minutes
  • Meanwhile, in a medium mixing bowl, combine the ketchup and vinegar
  • Serve the chicken with the balsamic ketchup for dipping
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Nutrition Facts
Parmesan-Crusted Chicken with Balsamic Ketchup
Amount Per Serving (3 strips)
Calories 691 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Trans Fat 1g
Cholesterol 244mg81%
Sodium 1489mg62%
Potassium 1205mg34%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 16g18%
Protein 66g132%
Vitamin A 1035IU21%
Vitamin C 7mg8%
Calcium 381mg38%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Parmesan-Crusted Chicken FAQs

Can I use a different part of the chicken?

Yes, this should work with almost any cut of chicken. We prefer white meat at our house, so I use chicken breast most of the time.

Where do I find balsamic vinegar?

Balsamic vinegar is usually found with other cooking oils and vinegars. It may say balsamic cooking vinegar on it.

What does balsamic vinegar taste like?

Balsamic vinegar has a very strong taste, which is why we use a small amount compared to the ketchup. It has a tangy flavor, like most vinegars, but also picks up other flavors in the aging process. The exact flavor will depend on where and how your bottle was made.
Src: https://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

8 thoughts on “Parmesan-Crusted Chicken with Balsamic Ketchup”

  1. This looks so crispy and flavourful! I’ve never had balsamic ketchup before, but that sounds so good too.

  2. Wow! This is a quick, easy to make and healthy recipe. Your photos are very lovely and looks so appealing to taste.

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