Chicken Parmesan
The ultimate comfort food, Chicken Parmesan is crispy, cheesy, and absolutely delicious. Perfect for a cozy family dinner or a special gathering, this easy recipe is sure to satisfy your cravings. With layers of tender chicken, flavorful sauce, and melted cheese, it’s a dish you’ll want to make tonight!
Equipment
- Skillet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Grater
- Chef's Knife
Ingredients
- 4 to 5 pieces skinless free-range chicken breasts
- 1 cup flour seasoned with 1 tsp of fine salt and 1/2 tsp of black pepper
- 2 pieces eggs lightly beaten and set aside in a flat-bottomed bowl
- 1 cup panko breadcrumbs
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped thyme
- 1/2 cup very finely grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good quality olive oil
- 1 tsp sea salt flakes Maldon or kosher salt
- 1/2 tsp freshly ground black pepper
- lemon wedges to serve
Instructions
- Pound the chicken breasts between two pieces of cling film or in a thick plastic bag until they are fairly thin and even. This helps them cook quickly and ensures a tender texture. You want them about half an inch thick.
- Finely grate the Parmesan cheese and mix it well with the panko breadcrumbs, chopped parsley and thyme, along with a generous pinch of salt and pepper. This mixture will create an irresistibly crispy coating.
- Set out the seasoned flour in a flat dish, next to the beaten eggs, and then the seasoned parmesan crumbs. This production line will make it easier to coat the chicken efficiently. Prepare for a bit of a mess!
- Using your left hand, dunk each piece of chicken one at a time into the flour, dusting off any excess. Then dip it into the eggs, ensuring it’s thoroughly coated before dropping it into the crumb dish. This keeps your hands relatively dry while breading!
- With your right hand, dredge the chicken in the parmesan crumbs to coat it thoroughly. Press down slightly to ensure the crumbs stick nicely.
- Heat the olive oil and butter in a large non-stick frying pan over medium heat. When it’s bubbling, carefully place the breaded chicken into the pan. Fry each side until golden brown, about four to five minutes per side.
- Once cooked, drain the chicken on kitchen paper to remove excess oil. If needed, keep it warm in the oven set to low heat until you’re ready to serve it.
- For the lemon vinaigrette, pour the lemon juice and olive oil into a measuring jug and whisk to emulsify. Toss through a salad of your favorite green leaves and shavings of Parmesan.
- Serve the Chicken Parmesan piled high with the salad on top or on the side, alongside the lemon wedges for a fresh squeeze. Enjoy every delicious bite!
Notes
- Storage: Store any leftovers in the fridge in an airtight container; they stay fresh for up to three days.
- Freezing: Chicken Parmesan can be frozen before cooking. Just bread the chicken and freeze it. Cook from frozen, adding a bit more time to ensure it’s cooked through.
- Pairing: Serve with a side of spaghetti or a simple green salad for a complete meal.
- Variations: Try adding fresh basil or mozzarella cheese on top for extra flavor!
- Serving Suggestion: Drizzle with extra lemon juice before serving for a refreshing finish.