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Parmesan (Panko) Chicken, influenced by Ina Garten PRINT
- YIELD: 6 servings
It’s no secret that I’m a huge fan of Ina Garten. One night, I had short notice and little time to make dinner for company. Thanks to Ina’s cookbooks, I found this easy recipe and dinner was on the table within an hour— this dish is so impressive that my company thought it was a lot of work.
The only change I made was to use panko crumbs, instead of bread crumbs, for an added crunch. I’m glad that I did!
Ingredients
| Ingredients | |
| 4 to 6 | boneless, skinless chicken breasts |
| 1 | cup all-purpose flour |
| 1 | teaspoon kosher salt |
| ½ | teaspoon freshly ground black pepper |
| 2 | extra-large eggs |
| 1 | tablespoon water |
| 1¼ | cups seasoned dry bread crumbs |
| ½ | 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: | |
| ¼ | cup freshly squeezed lemon juice (2 lemons) |
| ½ | cup good olive oil |
| ½ | teaspoon kosher salt |
| ¼ | teaspoon freshly ground black pepper |
Directions
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.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
2800
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