Parmesan Chicken

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.

Parmesan Chicken

Servings 6 servings
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Course:Main Course
Cuisine:American
Author: Ina Garten

An easy recipe for a weeknight meal

Ingredients:

  • 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)
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6
    (washed and spun dry)

For the Lemon Vinaigrette:

  • 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

Directions:

  1. 1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  2. 2. 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.
  3. 3. 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.
  4. 4. To make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Nutrition:

Calories: 560kcal
Fat: 30g
Saturated fat: 6g
Cholesterol: 137mg
Sodium: 1054mg
Potassium: 666mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 1g
Protein: 35g
Vitamin A: 1185%
Vitamin C: 24.6%
Calcium: 168%
Iron: 3.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!