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Parmesan Chicken

Parmesan Chicken

Adapted from Ina Garten

Parmesan Chicken 6

This is a terrific and quick chicken dish.  Using cutlets makes it fast to prepare and cook.  I have made many different Parmesan Chicken recipes, and I am sure many of you have as well.  I prefer this method because it is fast and you don’t use much oil or butter.  The chicken always comes out very moist and succulent.

  • 2  tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 egg (lightly beaten with a splash of milk)
  • flour for dredging
  • 4 chicken cutlets
  • 1 cup seasoned bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • chopped parsley

Prepare three shallow dishes or trays by placing the flour in one, egg with a splash of milk in the next, and combine breadcrumbs and Parmesan cheese in the last one.

Parmesan Chicken 1

Dredge chicken in flour.  Dip in egg mixture.

Coat cutlets in breadcrumb mixture.   Place chicken in refrigerator for 15-20 minutes to set coating.

Parmesan Chicken 2

Heat oil and butter in large non-stick skillet over medium high heat.

Parmesan Chicken 3

Carefully place cutlets in skillet and cook for 3-5 minutes until golden brown.

Parmesan Chicken 4

Turn over and cook another 4-6 minutes until fully cooked and golden brown.

Parmesan Chicken 5

Remove and sprinkle with chopped parsley if desired.  Serve with Creamy Parmesan Orzo (recipe below) or your favorite pasta dish.

Serves 4



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One thought on “Parmesan Chicken

  1. I just made the Parmesan Chicken last night and my husband said it was “excellent”! I rarely ever cook but this meal was easy to prepare and serve. The chicken comes out very moist and juicy. You and your family will LOVE this dish!

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