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Parmesan Panko Chicken

Ina Garten proclaims that this recipe is one of her favorite "go to" recipes. I can see why! It's fast, it's easy and it's so delicious! Chicken breasts are pounded thin, then coated with a mixture of egg, Parmesan cheese and Panko Crumbs. It's quickly fried in a little oil, then served with a simple salad and dressing of fresh lemon and olive oil. On the side, I served roasted asparagus and Tomatoes Provencal (oven-roasted tomatoes with a panko and cheese topping). This menu will make you a rock star in no time at all!
Course main
Keyword Parmesan Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 422kcal
Author Debby - www.AFeastfortheEyes.net

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 panko bread crumbs or seasoned bread crumbs
  • 1/2 cup freshly grated Parmesan plus extra for serving
  • 2 Tbsp Unsalted butter
  • 2 Tbsp olive oil

For the salad greens:

  • 6 cups Salad greens washed and spun dry

LEMON VINAIGRETTE:

  • 1/4 cup freshly squeezed lemon juice 2 lemons
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the chicken:

  • Pound the chicken breasts until they are 1/4-inch thick by placing plastic wrap on top. 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 panko or 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.

For the salad:

  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  • Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Notes

Recipe adapted from: Ina Garten, Food Network
NOTE: I've made this recipe a few times and much prefer Panko crumbs instead of traditional bread crumbs because of the extra crunch.