Make sure you get a good quality Parmigiano-Reggiano. I purchase them in blocks, but when I need them grated I chop them to smaller pieces and use a food processor to turn them to ground cheese (better for measuring). You can also buy already ground cheese at the grocery store, which is what I used in this recipe.
Parmesan Crusted Chicken
For the Chicken
ingredients:
• 2 to 3 chicken breasts, boneless & skinless
• ½ cup all-purpose flour
• 1 egg
• 2 tbsp whole milk
• ¾ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup Italian or seasoned bread crumbs
• ½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling, divided use
• ¾ tsp garlic powder, divided use
ingredients:
• 2 to 3 chicken breasts, boneless & skinless
• ½ cup all-purpose flour
• 1 egg
• 2 tbsp whole milk
• ¾ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup Italian or seasoned bread crumbs
• ½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling, divided use
• ¾ tsp garlic powder, divided use
instructions:
1) If the chicken breast fillets are too uneven (upper half is too fat), pound them a little bit. Sprinkle chicken with salt and pepper on both sides.
2) Set up the breading station. Station #1: Mix flour, ¼ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder on a plate. Station #2: Beat egg, milk, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder together in a shallow dish. Station #3: On a plate, combine Parmigiano and bread crumbs.
3) Dredge chicken in flour and shake off the excess. Dip chicken in egg mixture, making sure it is moisten all over. Coat chicken with Parmigiano mixture, pressing down gently to make sure the coating sticks. Transfer coated chicken to a plate. Repeat breading procedure for the rest of the chicken.
1) If the chicken breast fillets are too uneven (upper half is too fat), pound them a little bit. Sprinkle chicken with salt and pepper on both sides.
2) Set up the breading station. Station #1: Mix flour, ¼ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder on a plate. Station #2: Beat egg, milk, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder together in a shallow dish. Station #3: On a plate, combine Parmigiano and bread crumbs.
3) Dredge chicken in flour and shake off the excess. Dip chicken in egg mixture, making sure it is moisten all over. Coat chicken with Parmigiano mixture, pressing down gently to make sure the coating sticks. Transfer coated chicken to a plate. Repeat breading procedure for the rest of the chicken.
To Cook the Chicken
ingredients:
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• ¼ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup panko bread crumbs
• 2 tbsp Italian flat-leaf parsley, chopped
• ¼ to 1/3 cup unsalted chicken stock (Kitchen Basics)
• half of a lemon for squeezing
ingredients:
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• ¼ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup panko bread crumbs
• 2 tbsp Italian flat-leaf parsley, chopped
• ¼ to 1/3 cup unsalted chicken stock (Kitchen Basics)
• half of a lemon for squeezing
instructions:
1) Preheat oven to 400° F. Combine Parmigiano, panko, and parsley in a bowl; set aside.
2) Heat oil in a nonstick pan over medium-high heat. Brown chicken 4 minutes per side. Meanwhile, pour ¼ cup chicken stock in the bottom of a baking dish for 2 chicken, or 1/3 cup stock for 3 chicken.
3) Transfer browned chicken to the prepared baking dish. Carefully sprinkle panko mixture over the chicken. Drizzle melted butter over the chicken.
◘ tip: Get as close to the chicken as possible when sprinkling the panko mixture so it won't go all over the place.
4) Bake for 25 minutes.
5) Squeeze lemon juice over the chicken as soon as it comes out of the oven.
6) Transfer cooked chicken to a serving dish. Drizzle the drippings left in the bottom of the baking dish over the chicken. Garnish with parsley leaves, if desired.
1) Preheat oven to 400° F. Combine Parmigiano, panko, and parsley in a bowl; set aside.
2) Heat oil in a nonstick pan over medium-high heat. Brown chicken 4 minutes per side. Meanwhile, pour ¼ cup chicken stock in the bottom of a baking dish for 2 chicken, or 1/3 cup stock for 3 chicken.
3) Transfer browned chicken to the prepared baking dish. Carefully sprinkle panko mixture over the chicken. Drizzle melted butter over the chicken.
◘ tip: Get as close to the chicken as possible when sprinkling the panko mixture so it won't go all over the place.
4) Bake for 25 minutes.
5) Squeeze lemon juice over the chicken as soon as it comes out of the oven.
6) Transfer cooked chicken to a serving dish. Drizzle the drippings left in the bottom of the baking dish over the chicken. Garnish with parsley leaves, if desired.
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