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Parmesan Chicken

Sigh - so Stephen is away on business, which means that I need to cook dinner tonight. And as you know, I am not much of a cook! That being said, the fact that it is Monday requires some comfort food that does not come out of a Woolworths microwavable container. Trust me - this one you'll love!

(FYI - PM's (Perfect Moms) will want to get the kids involved with dunking the chicken. Personally, I find it easier if they watch TV and leave me to it. Then again, I am not so much a "good example" as a "horrible warning".)

Parmesan Chicken.jpg

Serves: 4 -6


  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon regular 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
  • Lemon Vinaigrette (recipe follows)


  1. Pound the chicken breasts until they are ½ cm thick. You can use either a meat mallet or a rolling pin. (Personally, I find the rolling pin more stress-relieving - place the chicken between two sheets of wax paper or plastic wrap).
  2. 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.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté 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. (Hint: Keep the rest of the chicken warm in a 200 degree oven.) 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.

Source: Barefoot Contessa Family Style

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