Parmesan Chicken

  • prep time20 min
  • total time 30 min
  • serves 6

2002, Barefoot Contessa Family Style, All Rights Reserved.

189 Ratings
Directions for: Parmesan Chicken


Parmesan Chicken

4 - 6 boneless skinless chicken breasts

1 cup all-purpose flour

1 tsp kosher salt

½ tsp freshly ground black pepper

2 extra-large eggs

1 Tbsp water

1 ¼ cups seasoned dry bread crumbs

½ cup Parmesan, freshly grated, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette (recipe follows)

Lemon Vinaigrette

¼ cup lemon juice, freshly squeezed

½ cup good olive oil

½ tsp kosher salt

¼ tsp freshly ground black pepper


Parmesan Chicken

1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

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

See more: Chicken, Dinner, Cheese, Eggs/Dairy, Main, Vegetables


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