Ina’s Parmesan Chicken | Food Network



Tender, crispy, and served with a fresh lemon vinaigrette, Ina’s Parmesan Chicken is rated 5-stars for a reason.

Get the recipe: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe-2102621

Parmesan Chicken
Recipe courtesy of Ina Garten
WATCH
Ina’s Parmesan Chicken (04:10)
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 6 servings
Level: Intermediate

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 seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Pound the chicken breasts until they are 1/4-inch thick. 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 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. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

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17 thoughts on “Ina’s Parmesan Chicken | Food Network

  1. People don't understand that "Italian-American cuisine", IS NOT "Italian cuisine"
    In some regions we do eat meat with melted cheese on top of it and sometimes we use cream in pasta sauces as well. The problems of that awful chicken parmesan pasta are the combinations pasta-chicken and parmesan-chicken. The first is blasphemy,the other is even worse. Parmesan isn't the cheese you want on your meat!
    actually don't exist in Italy.
    Eggplant Parmesan – Italian Style – Melanzane!! YES-YES
    NOT Chicken Parmesan????

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