Crispy Crunchy and Cheesy Parmesan Chicken

Chicken with crispy, crunchy cheesy crumbs; now this was good. Based on a recipe by Barefoot Contessa I tweaked it a tiny bit by using Panko crumbs and I still used the same amount of Parmesan even though I only made two fillets.








I mixed some salad leaves with ingredients you'd normally find in a Greek salad. Feta, tomatoes, cucumber, onion and olives and dressed the salad with the lemon dressing from The Barefoot Contessa's recipe.

Here's my very 'slightly' adapted version of Ina Garten's (The Barefoot Contessa) fantastic recipe to serve two.
The lemon vinaigrette is really lovely and lemony too.

You will need:
2 boneless skinless chicken breasts
1/2 a cup of plain flour
a little salt
a little freshly ground black pepper
1 large egg - beaten
1/2 a tablespoon of water
3/4 of a cup of Panko (Japanese breadcrumbs)
unsalted butter
extra virgin olive oil
1/2 a cup of freshly grated Parmesan
.

How to do it:
I like to lightly 'toast' the panko crumbs in a dry frying pan - just to give them a tiny bit of colour and also they'll then be even more crunchy.

First get yourself 3 plates all in a row. Put each chicken fillets between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.

Now combine the flour, salt, & pepper on the first plate.
Lightly beat the egg together with the water and pour onto the second plate.
On the third plate mix together the Panko crumbs and the Parmesan.

Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese mixture, lightly pressing them in it to coat all over. 
Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy.  I served mine with salad and the lemon vinaigrette.



Lemon Vinaigrette:
In a small jug or bowl whisk together the following; 1/4 of a cup of extra virgin olive oil, the juice of a lemon and a little salt and pepper to your taste.
Job done. Pour over your salad but not till the last minute before serving.

11 comments

  1. Perfect for the blazing hot summer we are going to get! (LOL)

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  2. That salad looks amazing Jan! Anything with real cheese turns out well (even with a little extra added in there!)

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  3. You can never go wrong with The barefoot Contessa or a lemon combination in my books:D

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  4. That chicken looks fabulous Jan, but I am eyeballing that salad and wanting some of that now!

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  5. I used to make parmesan chicken quite a lot but haven't done so in a while. Thanks for reminding me.

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  6. I can't get panko crumbs anywhere around here - although I have my fingers crossed for the new waitrose which is opening tomorrow. Great summery dish

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  7. This sounds delicious Jan, and I really must go to the Chinese supermarket and get some Panko crumbs! :o)

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  8. There's alot of crunch going on here, in the chickenm, the lettuce and somee good summer colours and flavours. You do eat well!

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  9. The parmesan chicken is my favorite one! Yummm....

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  10. Hi Jan, Long time no see, hope you doing fine. Thank you for favorite parmesen chicken with colourful of side salad..interesting recipe..;)

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  11. Yum.. i do this but use sage as well as parmesan. very nice.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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