Easy Breaded Chicken Parmesan Recipe

2012-07-14
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

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Nutritional Info

This information is per serving.

  • Calories

    446
  • Protein

    25.3 g
  • Carbohydrate

    61.3 g
  • Fat

    11.1 g
  • Cholesterol

    43.8 g
  • Sodium

    427 mg

Easy breaded chicken Parmesan recipe.

Fried chicken breasts served with delicious homemade cheese sauce. You may also like Chicken with Brown Butter, Capers, and Parsley:

Baked Chicken with Brown Butter, Capers, and Parsley Recipe

Makes 4 servings

Ingredients: 2 boneless and skinless chicken breasts, 2 tablespoons (30 ml) dry white wine, 2 tablespoons (30 ml) unsalted butter, 2 teaspoons (10 ml) capers, drained, 1½ tablespoons (22 ml) finely chopped fresh parsley, 2 teaspoons (10 ml) freshly squeezed lemon juice

Instructions: Preheat the oven to 300º F (150º C). Place chicken breasts in a baking dish, then pour in dry white wine and cover tightly with aluminum foil. Bake in the preheated oven for 20 minutes.

Melt the butter over medium heat until it turns nut brown, but be careful that it does not burn. Add the juice of the baked chicken (it will prevent the butter from browning any further),  drained capers, lemon juice, and chopped fresh parsley.

Pour mixture over baked chicken breasts. Serve immediately.

Breaded Chicken Cutlets Recipe

This delicious recipe adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/breaded-chicken-cutlets-recipe-2013971

Makes 4 servings

Ingredients: 1¼ cups breadcrumbs, 1 tablespoon (15 ml) minced fresh thyme leaves, 1 teaspoon finely grated lemon zest, 3/4 teaspoon kosher salt, freshly ground black pepper, to taste, 1 cup (250 ml) all-purpose flour, 2 large eggs, lightly beaten, 4 boneless and skinless chicken breasts

Instructions: Place chicken breasts on a cutting board and, using a meat pounder, pound them to equal thickness. Place all-purpose flour, beaten eggs, and breadcrumbs each separately in 3 shallow bowls.

Pat the chicken cutlets dry with paper towels, then season both sides with salt and black pepper. Dip each seasoned breast into the flour, shake off the excess and, then dip into beaten eggs and breadcrumbs. Lay on a piece of waxed paper.

Meanwhile, heat a large nonstick skillet over medium heat. When the skillet is hot, add a cooking oil. Place 2 chicken breasts smooth-side down in the hot oil. Cook, turning once until lightly browned, for about 2 minutes per side. Repeat with the remaining chicken.

Remove baked chicken breasts from the skillet and transfer to a paper towel-lined plate to drain. Place breaded chicken breasts on a rack over a baking pan and bake until tender, for further 6-8 minutes.

Easy Breaded Chicken Parmesan Recipe

Ingredients

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1 large egg, beaten
  • 2 tablespoons water
  • 1 cup fresh beadcrumbs
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dry
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dry
  • 2 tablespoons freshly squeezed lemon juice

Method

Step 1

If the chicken breasts are connected, separate the fillets and cut away any fat. Sprinkle with salt and pepper.put the flour in a small bowl. Dip well chicken breasts in the flour and shake off the excess.

Step 2

Combine together egg, water, salt and pepper in another shallow dish and blend. Combine together the breadcrumbs, rosemary, and Parmesan cheese, using another small bowl, and blend. Dip chicken breasts in the egg mixture, coating completely. Pat the chicken gently with the flat side of a knife to make the breadcrumbs stick.

Step 3

Heat the oil in a large nonstick skillet. Add chicken breasts. Cook until golden brown on one side(approximately 3-4 minutes). Turn and cook 3-4 minutes or until golden brown on the second side

Step 4

Transfer the chicken to a warm plate; discard all fat from the skillet. Add the butter to large skillet and cook until bubbling. Add tarragon and freshly squeezed lemon juice; blend well. Pour the sauce over chicken.

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