Parmesan Chicken

Show: Barefoot ContessaEpisode: Mystery Guest

Rated: 5 stars out of 5Rate itRead users' reviews (298)

RECIPE
COMMENTS & REVIEWS(298)

Cook Time:
10 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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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
1 recipe Lemon Vinaigrette, recipe follows

Directions

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.

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

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

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Comments & Reviews

recipe Parmesan Chicken
Jessica Pittsburgh, PA 02-08-2010
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Chicken stayed moist
Rated: 4 stars out of 5

I made this chicken a while ago. It was moist and turned out well. There is nothing super-spectacular about it, but it is a... good go-to way to cook chicken.Read more
recipe Parmesan Chicken
Kristina Weymouth, MA 01-29-2010
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Very good chicken!
Rated: 5 stars out of 5

This was a very good recipe. I saw Ina make it last week and I have been dying to try it. I think for the first time it does... take longer to make (or for me) I also substituted oilive oile for a grapeoil recipe with lemon and it was awsome. My kids are picky and they both ate a whole piece each and when you pound them down they are big. I didnt put the greens on it because I dont think my kids would eat it. I was happy with the outcome and it was sooo moist I love the Foodnetwork channel for new ideas!!Read more
recipe Parmesan Chicken
Angie west des moines, IA 01-27-2010
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OUTSTANDING!
Rated: 5 stars out of 5

This was so absolutely yummy! The lemony vinegarette and greens were so delicious over the perfectly cooked chicken. I left... off the salad and even my picky kids ate the chicken. Next time I will try panko instead of bread crumbs, to make it a little more crunchy. This was such an easy and flavorful recipe, I would even make it for dinner guests. Can't wait for leftovers tomorrow!Read more
recipe Parmesan Chicken
David Columbia, SC 01-18-2010
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Mamma Mia
Rated: 5 stars out of 5

Ok, cheezy, I know - but hey - where can you find a recipe this simple and whip up a dish this good in such a short time? I... did find that the recipe calls for medium low heat for the chicken - but I switched to medium high AFTER I melted the butter and pre-heated the oil. I also echo the other reviewers- good quality Parmesan is essential for this recipe to wow your meal -mates. I skipped the greens and chose to serve this with a side of 'Spicy White Rice' also available through FN.com - they complimented each other nicely! I will definitely make this meal again.Read more
recipe Parmesan Chicken
William Villa Rica, GA 01-17-2010
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Easy and one of the best
Rated: 5 stars out of 5

This recipe looks too easy to be this good!! Use good parm and panko instead of regular bread crumbs. I've used panko for... years but now it's all the rage--and for good reason--panko browns perfectly and stays crisp much longer than conventional breading. Saute 3+3+=6 minutes over med high was perfect!! One large chicken breast, cut in half, cleaned up and flattened to cutlet size was perfect for my wife and me. We did the full portion of the lemon vinaigrette because it added amazing flavor to the chicken as well as the salad. The cold greens and hot chicken was a spectacular contrast---also prehear your plates!! Tip--make the vinaigrette first with slightly less salt and pepper and let stand for 15 minutes or so--taste and reseason. Thanks Ina--another great one!!!Read more
recipe Parmesan Chicken
Sharon Strongsville, OH 01-08-2010
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The best!
Rated: 5 stars out of 5

Every time I make this dish my family can't talk while eating. The only thing I hear is Yum! Placing the salad greens on... top adds an extra bit of flavor. I also squeeze a lemon into the pan after browning on each side. Thanks Ina!Read more