Parmesan Chicken | Recipes

Ingredients

• 6boneless, skinless chicken breasts
• As neededplain flour
• 2 tspsalt
• 1 tspblack pepper
• As neededeggs
• 1 tbspwater
• As neededbreadcrumbs
• ½ cup (about 50 g)grated Parmesan, plus extra to serve
• 1 tbsp per batch, plus more as neededbutter
• 1 tbsp per batch, plus more as neededolive oil
• As neededsalad greens
• 60 ml (¼ cup), from 2 lemonsfresh lemon juice
• 120 ml (½ cup)olive oil for the vinaigrette
• 1 tspsalt for the vinaigrette
• ½ tspblack pepper for the vinaigrette

Instructions

1. 1

   Pound the chicken

   Pound the chicken breasts with a meat mallet or rolling pin until they are about 6 mm thick. You can work between sheets of waxed paper or cling film, or directly on a board.

2. 2

   Season the flour

   Combine the flour with 2 teaspoons of salt and 1 teaspoon of pepper on a dinner plate.

3. 3

   Beat the eggs

   Beat the eggs with 1 tablespoon of water in a large, shallow bowl.

4. 4

   Mix the coating

   On a second dinner plate, mix the breadcrumbs with ½ cup of grated Parmesan.

5. 5

   Coat the chicken

   Coat both sides of each breast in the flour mixture and shake off the excess. Dip both sides in the egg, then press them into the breadcrumb mixture to coat.

6. 6

   Pan-fry the chicken

   Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, 30 cm sauté pan over medium-low heat. Cook two breasts at a time for 2–3 minutes on each side, until just cooked through. Transfer to a plate, or keep warm on a sheet pan in a 95°C oven for up to 15 minutes. Add more butter and oil as needed and cook the remaining chicken.

7. 7

   Whisk the dressing

   Measure the lemon juice in a 240 ml glass measuring jug. Add 120 ml olive oil, 1 teaspoon of salt and ½ teaspoon of pepper, then whisk together.

8. 8

   Dress the greens

   Toss the salad greens with the lemon vinaigrette.

9. 9

   Plate and serve

   Place a chicken breast on each plate and pile a mound of salad on top. Serve hot with shaved or grated Parmesan.

What is Parmesan chicken?

Parmesan chicken is a crisp, breaded chicken dish with grated cheese worked into its coating. This version is served with lemon-dressed greens, a fresh contrast to the rich, golden cutlets.

The recipe follows the Italian-American tradition of pairing chicken with Parmesan and breadcrumbs. Pounding the breasts thin helps them cook quickly and gives each bite plenty of crunchy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 48g protein, 35g carbs, 32g fat.

Most of the carbohydrates come from the flour and breadcrumbs, while the butter, frying oil and vinaigrette supply much of the fat. Chicken and Parmesan contribute most of the protein. For a balanced plate, keep the salad generous and add a modest portion of potatoes or bread if you want extra carbohydrates.

Set up the coating

Flour: the seasoned flour gives the egg something to cling to, so dust off any loose excess before dipping.

Egg and crumbs: keep the beaten egg in a shallow bowl and the Parmesan breadcrumbs on a separate plate. Press the crumbs gently onto both sides so the coating stays in place.

Pound evenly

Aim for an even thickness of about 6 mm across each breast. If one end is much thicker, it may still be underdone when the thinner parts are ready.

A mallet or rolling pin works; waxed paper or cling film helps keep the work area tidy. Avoid striking so hard that the meat tears.

Fry gently

Medium-low heat gives the breadcrumb crust time to turn golden while the chicken cooks through. Butter adds flavour, while the olive oil helps the fat work well in the pan.

Cook two breasts at a time as directed, leaving space around them. If the pan becomes crowded, the coating is more likely to soften than brown.

Check for doneness

The recipe calls for 2–3 minutes on each side, until the chicken is just cooked through. Thickness and pan heat can affect timing, so check the thickest part rather than relying only on the clock.

The coating should be golden and crisp. If the outside darkens too quickly, lower the heat before cooking the next batch.

Dress the salad

Whisk the lemon juice, olive oil, salt and pepper until combined, then toss the greens just before serving. This keeps them fresh and prevents them from becoming limp.

Use only enough dressing to coat the leaves lightly; extra vinaigrette can be served at the table.

Serve it hot

Put the dressed greens on top of each chicken breast and finish with shaved or grated Parmesan. Serve soon after plating so the salad stays crisp and the chicken coating retains its texture.

The recipe already includes greens, but bread or boiled new potatoes can make the plate more substantial.

Recipe notes & tips

• Pound the chicken between sheets of waxed paper or cling film to make tidying up easier.
• Arrange the flour, egg and breadcrumb plates in order before you begin coating.
• Shake off excess flour so the egg layer does not become clumpy.
• Use a wide pan and cook two breasts at a time as directed.
• Whisk the vinaigrette again just before tossing it with the greens.
• Keep cooked chicken warm in a 95°C oven for no more than 15 minutes.

Variations

• Add herbs: Mix chopped parsley into the breadcrumbs for a fresh savoury note.
• Use panko: Swap in panko breadcrumbs for a lighter, crunchier coating.
• Add garlic: Stir a little finely grated garlic into the vinaigrette.
• Change the greens: Use rocket or baby spinach in place of mixed salad leaves.
• Finish with lemon: Serve lemon wedges alongside the chicken for extra citrus.

Common mistakes to avoid

• Uneven thickness: Pound the thicker areas until each breast is about 6 mm thick.
• Loose coating: Shake off excess flour and press the breadcrumbs gently onto both sides.
• Pan too hot: Reduce the heat so the crust does not brown before the chicken cooks through.
• Crowded pan: Cook two breasts at a time to leave room for browning.
• Soggy salad: Toss the greens with dressing just before plating.
• Overdressed leaves: Add vinaigrette gradually and stop once the greens are lightly coated.

How to store

Refrigerate leftover chicken and salad separately in airtight containers for up to 3 days. Reheat the chicken in an oven or air fryer until hot to help restore some crispness; dress fresh greens just before serving.

Frequently asked questions