Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

Parmesan (Panko) Chicken, influenced by Ina Garten

Parmesan (Panko) Chicken, influenced by Ina Garten
  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Parmesan (Panko) Chicken, influenced by Ina Garten

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!


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
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 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

More recipes by Foodiewife F.

views icon 1540 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In