Ohio Thoughts: Parmesan Chicken, A Old Favorite

I have about a gazillion chicken recipes, but this recipe for Parmesan Chicken seems to be requested again and again.

I love collecting and trying old retro or vintage recipes like Chicken A La King, or this WWII Chocolate Mayo Cake, and the Johnny Marzetti recipe is a favorite.

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 flavors so don't be afraid to use butter!

For breadcrumbs, I like the 4C brand best and I use their Japanese Style Panko seasoned bread crumbs. But use whatever brand is your favorite.

Parmesan Chicken

PRINT RECIPE

1 ½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon coarse 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

Butter
Olive oil

Directions:

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 chicken in flour then coat in egg

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.

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.