Yolanda's Famous Chicken

The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.

Yolanda's Famous Chicken

Photo by Judy Z.

  • Prep Time


  • Total Time


  • Servings



  • 2

    (1½-ounce) bread slices

  • 4

    (6-ounce) skinless, boneless chicken breast halves ¼ cup all-purpose flour

  • ¼

    cup (1 ounce) finely grated Parmigiano-Reggiano cheese

  • teaspoons dried rosemary, crushed

  • teaspoons dried marjoram

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • 1

    tablespoon 2% reduced-fat milk

  • 1

    large egg

  • Cooking spray

  • 4

    teaspoons olive oil, divided

  • 4

    lemon wedges


1. Preheat oven to 375°. 2. Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups. 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. 4. Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes. 5. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges. Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit


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