Parmesan Chicken
You can never have too many side dish recipes, so give Parmesan Chicken a try. This recipe serves 6 and costs $1.51 per serving. One serving contains 553 calories, 11g of protein, and 41g of fat. Head to the store and pick up kosher salt, to 6, eggs, and a few other things to make it today. 42 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Similar recipes include Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan, and Chicken Parmesan.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
Good olive oil
1/2 cup freshly grated Parmesan, plus extra for serving
Salad greens for 6, washed and spun dry
1 1/4 cups seasoned dry bread crumbs
Unsalted butter
1 tablespoon water
4 to 6 boneless, skinless chicken breasts
Equipment:
meat tenderizer
rolling pin
frying pan
whisk
bowl
Cooking instruction summary:
Watch how to make this recipe. 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. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Step by step:
1. Watch how to make this recipe.
2. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
3. 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.
4. 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.
5. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette.
6. Place a mound of salad on each hot chicken breast.
7. Serve with extra grated Parmesan.
8. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Nutrition Information:
covered percent of daily need
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