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Chicken Parmesan

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A comforting Italian dish featuring crispy chicken breasts coated in seasoned breadcrumbs and topped with Parmesan cheese.

Ingredients

Scale
  • 4 to 5 skinless free-range chicken breasts
  • 1 cup flour seasoned with 1 tsp fine salt and 1/2 tsp black pepper
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped thyme
  • 1/2 cup finely grated Parmesan cheese
  • Salt and pepper to season crumbs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Lemon wedges for serving
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup good quality olive oil
  • 1 tsp sea salt flakes (Maldon or kosher salt)
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Pound the chicken breasts between two pieces of cling film or in a thick plastic bag to an even thickness.
  2. In a bowl, combine the finely grated Parmesan with the panko breadcrumbs, herbs, and a generous pinch of salt and pepper.
  3. Set up a production line: seasoned flour, followed by beaten eggs, then the breadcrumb mixture.
  4. Dip each chicken piece first in the flour, then in the egg, and finally into the breadcrumb mixture, pressing the crumbs onto the chicken.
  5. Heat olive oil and butter in a large non-stick frying pan over medium heat. Fry the chicken pieces until golden brown on each side.
  6. Drain on kitchen paper and keep warm in a low-heat oven if needed.
  7. Whisk together lemon juice, olive oil, sea salt, and pepper to create a lemon vinaigrette. Serve alongside a salad or drizzle over the chicken.

Notes

Use a thermometer to ensure the chicken cooks evenly to an internal temperature of 165°F. Letting the chicken rest after frying helps retain moisture.

Nutrition

Find it online: https://sousviderecipe.com/ina-garten-chicken-parmesan/