Ina Garten’s Parmesan Chicken
We’re embarking on another Ina Garten journey together. This is her Parmesan Chicken recipe that, in true Ina Garten form, is simple, easy and delicious. This recipe consists of breaded parmesan chicken with a lemon vinaigrette baby green salad topped with shaved parmigiano reggiano and some maldon salt.
This is a great summer recipe that you will all love!
Original Ina Garten recipe here.
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Ina Garten's Parmesan Chicken Recipe
Yield: 6
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Ingredients
Parmesan Chicken
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1¼ cups seasoned dry bread crumbs
- ½ cup finely grated Parmesan cheese, plus extra for serving
- Butter
- Good olive oil
- Baby salad greens for 6, washed and spun dry
Lemon Vinaigrette
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
Instructions
- First, tenderize the chicken breasts until they're about ¼-inch thick using either a meat mallet or a rolling pin. (mine ended up being 1/2-inch thick and still delicious) Then, mix together flour, 2 teaspoons of salt, and 1 teaspoon of pepper on a dinner plate. In a separate shallow bowl, whisk together the eggs with 1 tablespoon of water. On another dinner plate, blend the breadcrumbs with ½ cup of grated Parmesan cheese. Line the plates up for easy dipping.
- Coat each chicken breast with the flour mixture, shaking off any excess, then dip them in the egg mixture, followed by dredging them in the breadcrumb mixture, ensuring both sides are coated evenly and pressing lightly to adhere.
- Next, heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook 2 chicken breasts at a time for about 2 to 3 minutes per side until they're cooked through. (I cooked mine longer because they were thicker) Transfer the cooked chicken to a plate or keep them warm in the oven. Repeat the process with the remaining chicken breasts, adding more butter and oil as needed.
Lemon Vinaigrette
- In a medium bowl, whisk together olive oil, lemon juice, salt and pepper.
- Prepare the salad by tossing the greens with the lemon vinaigrette. Place each cooked chicken breast on a plate and top with a mound of salad. Serve hot, garnished with shaved or grated Parmesan and a sprinkling of maldon salt.
