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Ingredients
- 6-ounce block Parmigiano Reggiano Cheese
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large egg whites
- 8 (4-ounce) boneless, skinless chicken breast halves (each 1/2 inch thick)
Preparation
Step 1
Arrange an oven rack in the lowest position. Preheat the oven to 425 F.
Using a box grater, grate half of the cheese on the small holes and the rest on the
large holes. Put all the cheese in a shallow dish, along with 1 tablespoon salt and ½
cup of the flour. Toss until evenly mixed. Spread the remaining flour in an even layer
in another shallow dish. Whisk the egg whites in a shallow bowl until foamy.
Coat a large rimmed baking sheet with oil to a depth of 1/8 inch. Lightly season the
chicken breasts with salt and pepper. Dredge the flat, smooth side of each chicken
breast in the plain flour, shake off the excess, then dredge in the egg, and finally
press into the Parmesan mixture. Put the chicken, Parmesan side down, in the pan,
spacing the breasts apart.
Bake until the crust is golden brown and the meat between the tender and breast is
still rosy, about 10 minutes. Remove from the oven, carefully flip the breasts in the
pan, and let stand for 2 minutes. Serve immediately.