Another Thursday installment of the Barefoot Bloggers, and this Thursday features Ina Garten’s Parmesan Chicken, a wonderful selection from Megan of My Baking Adventures. Chicken pounded thin, coated in a traditional breading of flour, eggs, and breadcrumbs/Parmesan, and then sauteed in a combination of olive oil and butter – this is a classic dish that Ina has managed to perfect. Served over a bed of greens, this is a wonderfully satisfying meal.
I have made the same type of chicken dish many times before, but this variation was by far the best. Perhaps due to cooking the chicken over a medium-low heat was the trick, as I usually cook this type of chicken over medium-high heat, but the resulting chicken was incredibly moist and cooked perfectly. I cheated a bit as I already had thin-sliced chicken breasts in the freezer, so I didn’t go through the pounding step this recipe calls for. I also don’t like lemon-flavored things (as many of you have seen me say here), so I skipped the lemon vinaigrette and served the chicken with a spinach salad. A great recipe, and likely the way I will cook my breaded chicken from now on!
If you’re interested in a healthier alternative to breaded chicken that is fried in butter and olive oil, check out my light version of chicken parmesan.
(Source: Ina Garten Barefoot Contessa Family Style p.82 and Food Network)
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings