Parmesan Chicken

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Picture of Parmesan Chicken Recipe Photo: Parmesan Chicken Recipe
Rated 5 stars out of 5
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  • Read 469 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
6 servings
Level:
Intermediate
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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

Print Recipe

Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 469 reviews

  • on May 16, 2013

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    Delicious! Using fresh grated parmesan makes all the difference. Another awesome recipe from Ina.

    people found this review Helpful.
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  • on April 12, 2013

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    Easy and so quick for weeknight dinner! Don't change a thing. I used spring mix...delicious! The lemon juice and EVOO that gets into the crust is fabulous. Can't wait to make it again!

    people found this review Helpful.
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  • on April 02, 2013

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    OMG! I just made this dish it was so yummy. This is a keeper for sure. Don't change a thing when making it unless you want to add more parmesan. I made the salad and the dressing to go with it. It plated nicely. My picky son even loved it. So much flavor! Thank you Ina

    people found this review Helpful.
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