Tuesday, August 2

An Old Favorite: Parmesan Chicken

I have about a gazillion chicken recipes, but this recipe for Parmesan Chicken seems to get requested again and again. 
I love collecting and trying old retro recipes, like Chicken A La King, WWII Chocolate Mayo Cake, and Johnny Marzetti but this Parmesan Chicken is one of the best. 
It's quick and easy to make, the coating is light and very flavorful and the ingredients are items I usually already have on hand.
We like to pair this with roasted rosemary red skin potatoes and a fresh garden salad.
The recipe comes from an old cookbook I found at a local thrift store.

Cooking the chicken in the butter along with olive oil really adds lots of extra flavor so don't be afraid to use the butter!
For breadcrumbs, I like the 4C brand best and I use the Japanese Style Panko seasoned  bread crumbs. But use whatever is your favorite.  
This is not Chicken Parmesan with the red sauce and topped with cheese, although you could turn it into that dish.  This recipe is flavorful enough to stand on its own. 

Parmesan Chicken

1 ½ cups all-purpose flour
1 teaspoon kosher salt
 teaspoon course ground black pepper
2 large eggs
1 tablespoon water
1 ½ cups seasoned dry bread crumbs
½ cup grated Parmesan cheese
4 to 6 boneless, skinless chicken breasts
Olive oil


Cut the chicken breasts in half through the middle to make them about ½ to ¾ inch thin slices. The chicken can also be cut into strips.
Combine the flour, salt, and pepper in a medium shallow rim dish or bowl . 
In a second dish or bowl , beat the eggs with water. 
In a third, combine the breadcrumbs and grated Parmesan cheese.
First, coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and finally coat both sides in the breadcrumb mixture.

First coat chicken in flour then coat in egg

Last, coat chicken in breadcrumbs

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook coated chicken breasts on medium-low heat for 2 to 3 minutes on each side, or until cooked through.

If your skillet is not large enough to cook all the chicken at once, just add more butter and oil as needed to cook the rest of the chicken breasts.
Sprinkle a little grated Parmesan cheese on top when serving.


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I think I just talked myself into making this for dinner tonight!!


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