I love Parmesan chicken. It’s one of my favorites, but one that I’ve never made well. I usually end up ordering it at restaurants, wishing I could replicate it at home. I think I figured out the problem. I had the wrong recipe.
The two biggest flaws: breading is soggy and doesn’t stick. Other recipes have you dip the chicken in a wash of egg or milk, roll it around in bread crumbs with Parmesan cheese, and then hope all would go well. Wrong. There’s a lot of science behind this recipe, but if followed, you’re guaranteed to make perfectly breaded, crispy chicken with cheesy goodness on the outside, and moist chicken on the inside.
First, let’s thank Ina Garten, the Barefoot Contessa, for this recipe. She makes the best food. Fancy yet comforting. Her recipes are solid and reliable. BTW, I split the recipe because it’s just the three of us, and find that reheating the leftovers isn’t that successful. You lose the crunchiness that makes it so good.
Purchase thin chicken breasts or pound them yourself to about 1/4-inch thick. I like to cover the chicken with wax paper and pound it with a mallet. The wax paper protects the chicken from tearing., but frankly, if I can find chicken already sliced thin, I buy that instead.
You’ll need three dishes to coat the chicken. One reason why the breading falls off is because most recipes skip the important flour dredge. This is a mixture of flour, salt, and pepper. I think it helps the egg wash, which you dip the chicken into after the flour, stick to the chicken, which you absolutely need for the last layer, a mixture of dry bread crumbs and cheese. Each layer builds on each other. When you are done coating your chicken, everything should stick to the chicken rather than slide off. This method is fool-proof, and I mean that in the best possible way. I would be the first to screw it up. And with other recipes, I have. Many times over.
When you cook it, you don’t need a super hot pan. Heat up the pan with butter and olive oil to medium-low heat. The lower heat setting helps the chicken brown nicely while not drying it out. Cook on each side for about 2-3 minutes. Carefully, try lifting a corner of the chicken. If the chicken sticks to the pan, do not flip it over! Wait another 30 seconds and try again. Be patient and gentle. When it looks like the chicken is not glued to the pan, slip the spatula under the chicken and flip it in one motion. Sometimes I use my fingers to guide and balance it to the correct side. Now would be a good time to show you a video of this. If only I had such technology. Just try to imagine it instead. If you can’t, just flip it. It’s all good.
When it’s all toasty brown on one side, it should look gorgeous like this.
I’m pretty proud of myself here. It’ll be this way for you too.
Meanwhile, make the lemon vinaigrette for the mixed green salad. I don’t think a salad is really necessary and found the dressing to be a bit too acidic for my taste, but my husband loved it. It does compliment the richness of the cheese, but I’m a ranch girl. I would put ranch on everything if I could.
When the chicken is golden on both sides, it’s ready. I placed the chicken over the greens, but the recipe instructs you to place the greens on the chicken. Either way. I wanted my greens a little wilted so under the chicken they went. I shredded plenty of extra Parmesan cheese on top. Like ranch, one cannot have too much cheese.
This makes a super impressive, fancy looking dinner that really didn’t take much time at all.
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 1/4 cup seasoned dry bread crumbs
- 1/2 cup freshly shredded Parmesan cheese plus extra for serving
- 2 tablespoon butter
- 2 tablespoon olive oil
- salad greens for 6 washed and spun dry
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Using a meat mallet, pound the chicken breasts until they are 1/4 inch thick.
- 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 cheese. 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 sauté pan. Cook 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through and golden. Remove from pan and set aside, covered to keep them warm. Add more butter and oil to the pan, and cook the rest of the chicken breasts.
- Make the vinaigrette in a small bowl by whisking together the juice, olive oil, salt, and pepper. Toss the salad greens with vinaigrette.
- To serve, place a mound of salad on each plate and then place a chicken breasts on each salad. Shredded additional Parmesan cheese on top.