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Lilly’s Table

 
 

© Lillys-Table.com Photo of Chicken Parmesan
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Chicken Parmesan

 

This classic Italian dish is an absolute favorite of in our family. We change up the sauces, so this recipe is only the Parmesan breaded chicken. There are directions for baking or pan-frying. While a slice of mozzarella melted on top is common, we find the parmesan & breadcrumb crust is plenty. Bake this with an oven roasted homemade or your favorite store-bought marinara.

Ingredients

  • 2 fillets chicken, about 4-6 ounces each
  • ½ cup panko breadcrumbs, almond meal or gluten-free crumbs
  • ¼ cup grated parmesan cheese
  • 1 teaspoon dried italian herbs, or twice as much fresh herbs
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 egg

Serving Size: 2 People



 

Preparation Instructions

Place a chicken fillet in between two pieces of plastic wrap or slip into a large plastic bag. Determine the thinnest part of the chicken, as thin as you want to go. Pound evenly with a mallet or a heavy, smooth bottomed frying pan until it is an even thickness. Repeat with the remaining chicken pieces.

Toss together the panko breadcrumbs (or almond meal), herbs and parmesan cheese on a plate or shallow bowl. Place the beaten eggs in a shallow bowl. Unwrap the chicken and hold the piece in one hand (let’s say your left hand) and dip into the beaten eggs. Shake of excess egg and gently lay in the pile of crumbs. With your clean hand (or right hand) scoop the crumbs on top and press in gently. Flip over, scoop and press in the crumbs again. Spread the crumbed-chicken out on a baking sheet.

To Bake
Preheat the oven to 400. Just before placing in the oven, drizzle the olive oil on a plate. Dip the chicken on each side, so it is barely kissed with the oil. Alternatively, if you have an olive oil mister, simply spray it on both sides.

Bake in the oven for 12-16 minutes. Flip over half way through baking to ensure an even golden color. Press gently into the center of the chicken, it will be firm to the touch, but not rock hard.

To Pan Fry
For a small batch pan frying is sometimes easier. Place a cast-iron or heavy bottomed skillet over medium heat. Drizzle in just over half of the olive oil and add in the breasts. Make sure the breasts are not overlapping and each has a bit of space between them. Sear for 5-7 minutes until the crust is golden. Flip over and sear on the other side for 5-7 minutes.

If your chicken is thick and not cooking through fast enough on the second side, try reducing the heat and even covering the pan. It will feel firm, but not hard to the touch.

If you are concerned about the chicken’s temperature, either check it with a thermometer or slice into the center. The juices will run clear and the center will no longer be pink.