I’m back in the kitchen again. I’ve been cooking, but not much of anything I consider “blog-worthy”. So here is something easy, quick, and perfect for warm-weather meals. It won’t heat the kitchen, nor will it sit heavy. I found this parmesan chicken recipe in my collection of Italian recipes. It’s like the Italian version of the Midwest Chicken Fried Steak.
I served it with a variation of the Caprese Salad. I put a bed of mixed greens on the plate, sliced fresh mozzarella, ripe tomato, a drizzle of olive oil, salt and pepper, fresh basil, and grated Parmesan cheese. A bite of salad with a taste of chicken. I think it would be good with any kind of salad.
Here is the parmesan chicken recipe using two boneless chicken breasts that I butterflied and pounded out. I had leftovers. The next day, I diced up some chicken and added salad greens. Topped with a balsamic vinaigrette, and lunch was served.
Wonderful Parmesan Chicken Recipe
- Pound the chicken breasts until they are 1/4-inch thick. Making sure you put the piece of chicken between two layers of plastic wrap. Otherwise, you will have raw chicken splatters all over the place. You can use a meat mallet, a small pan or skillet, a rolling pin, or the back of a ladle. I use the ladle. Mine has the perfect flatness on the back of it. I’m weird, I know. I also like to butterfly the chicken breasts first. To butterfly, all you do is cut through the thickness of the chicken breast. It will create two identical pieces of chicken. You don’t have to do that; you can pound away.
- Next, prepare your dipping plates. Combine the flour, salt, and pepper on the first plate. On a second plate, beat the egg with the water. On the third plate, combine bread crumbs and the Parmesan cheese.
- Coat the halved and pounded chicken breasts on both sides with the flour mixture. Dip both sides of the chicken in the egg mixture. Dredge both sides of the chicken in the bread crumb mixture, pressing the bread crumbs in slightly.
- Lay the chicken on a baking sheet until the pan and oil are up to temp. Do not cook the chicken in the cold oil/butter mixture. You’ll be sorry.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute. I heated it to just a bit above medium heat. Cook 2 pieces of chicken at a time for about 3 minutes on the first side and then about 2 minutes on the second side. You will only turn once! None of that flipping and flipping will do. Add more butter and oil and cook the other two chicken pieces the same way.
- Serve with additional Parmesan cheese sprinkled on the chicken breast.