Barefoot Bloggers: Parmesan Chicken

Another Thursday installment of the Barefoot Bloggers, and this Thursday features Ina Garten’s Parmesan Chicken, a wonderful selection from Megan of My Baking Adventures. Chicken pounded thin, coated in a traditional breading of flour, eggs, and breadcrumbs/Parmesan, and then sauteed in a combination of olive oil and butter – this is a classic dish that Ina has managed to perfect. Served over a bed of greens, this is a wonderfully satisfying meal.

I have made the same type of chicken dish many times before, but this variation was by far the best. Perhaps due to cooking the chicken over a medium-low heat was the trick, as I usually cook this type of chicken over medium-high heat, but the resulting chicken was incredibly moist and cooked perfectly. I cheated a bit as I already had thin-sliced chicken breasts in the freezer, so I didn’t go through the pounding step this recipe calls for. I also don’t like lemon-flavored things (as many of you have seen me say here), so I skipped the lemon vinaigrette and served the chicken with a spinach salad. A great recipe, and likely the way I will cook my breaded chicken from now on!

If you’re interested in a healthier alternative to breaded chicken that is fried in butter and olive oil, check out my light version of chicken parmesan.


Parmesan Chicken

(Source: Ina Garten Barefoot Contessa Family Style p.82 and Food Network)

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

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:

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

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

Yield: 6 servings

14 Responses

  1. Wow, this looks absolutely incredible! I must try this, soon.

  2. It looks wonderful! Makes me want to make it again as soon as possible!

  3. ooh, I bet it was delish with a spinach salad! Good choice!

  4. I love parmesean chicken!

  5. I love parmesan chicken. Sometimes simple flavours are just the best.

  6. Looks great – especially with the parmesan grated on top!

  7. This looks really good!

  8. This is beautiful – and looks lovely with the spinach salad. Next time I think I will try thin sliced chicken breasts instead of the pounding – what a great “cheat”.

  9. Looks absolutely delicious! Great with spinach salad.

  10. mmmmm, i love chicken parm – it looks great!

  11. Your chicken is perfectly cooked in my opinon. I love how brown it is on the outside. The greens make it ultra gorgeous.

  12. Great job! It looks so delicious! I wish mine would have looked that tasty!

  13. I love your picture, it looks like it’s snowing Parmesan!🙂

  14. I agree, I’m only cooking my breaded chicken like this from now on! It was really moist and tender, and couldn’t have been easier.

    Yours looks beautiful. I bet the spinach was fantastic with the chicken.

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