Parmesan Chicken

5 03 2009


The March issue of Better Homes and Gardens has a section of Ina’s recipes.  A simple and flavorful dish is Parmesan Chicken.  I made it very quickly and without much difficulty.  So tasty!


I substituted chicken breasts with cutlets so that they were already thin.  I also reduced a recipe for 6 to 2 so when it calls for 2 large eggs, I used 2/3 of one egg (beat egg and measure out about 2.5 Tbsp.)

p22404791Parmesan Chicken

Makes 2


  • 2 skinless, boneless chicken breast cutlets
  • 1/3 c. flour
  • 1/3 tsp. salt
  • 1/6 tsp. pepper
  • 2/3 extra-large egg
  • 1/3 c. seasoned dry bread crumbs
  • 1/6 c. grated Parmesan cheese, plus extra for serving
  • unsalted butter
  • olive oil
  • salad greens (I used baby spinach)
  • Lemon Vinaigrette (recipe below)


  1. Combine the flour, salt, and pepper on a dinner plate.
  2. On a second plate, beat the eggs with 1/3 Tbsp. of water.
  3. On a third plate, combine the bread crumbs and Parmesan cheese.
  4. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.
  5. Heat 1/2 Tbsp. butter and 1/2 Tbsp. olive oil in a large saute pan and cook  chicken cutlets on medium-low heat for 2 to 3 minutes on each side, until cooked through.
  6. Toss the salad greens with Lemon Vinaigrette.
  7. Place a mound of salad on each chicken cutlet and serve with extra Parmesan.

Lemon Vinaigrette


  • 1/8 c. freshly squeezed lemon juice
  • 1/4 c. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  1. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

Source [BHG]




One response

6 03 2009
Julie Myers

Hey Amy,
We have made it before! This dish is delicious:)

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