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Parmesan (Panko) Chicken, influenced by Ina Garten

Parmesan (Panko) Chicken, influenced by Ina Garten
  • YIELD: 6 servings
  • |
  • PREP TIME: min
  • |
  • COOK TIME: min

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
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

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