Barefoot Contessa Parmesan Chicken

Barefoot Contessa Parmesan Chicken is so easy to make and absolutely delicious recipe. You can never go wrong with this recipe. This parmesan chicken is a flavorful dish that any seafood lover will want to try. The fresh parmesan into breadcrumbs gives the chicken perfect crisp in the right amount of oil.

Ingredients

  • 6 boneless, skinless chicken breasts
  • ½ cup finely grated Parmesan cheese
  • 1¼ cups seasoned dry bread crumbs
  • 1 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 extra-large eggs
  • Unsalted butter
  • Good olive oil
  • Baby salad greens for 6, washed, dry
  • Lemon Vinaigrette

How to make parmesan chicken

Place the chicken breasts between 2 parchment papers and pound with a rolling pin or meat mallet until they are ¼ inch thick. In a bowl, beat eggs with 1 tablespoon of water.

Combine the flour, 2 teaspoons pepper, and 1 teaspoon salt on a flat plate. On another plate, combine the breadcrumbs and the ½ cup grated Parmesan cheese.

Coat chicken breasts on both sides in flour mixture, then dip in eggs mixture, and finally coat in breadcrumbs.

In a large pan, combine 1 tablespoon of butter and 1 tablespoon of olive oil and heat over medium-low flame. Cook the chicken breasts for 2 to 3 minutes on each side. Remove the cooked chicken breasts to a plate and cook the remaining chicken breasts in the same way.

Toss the salad greens and lemon vinaigrette. Place the chicken breasts on serving plate, put salad greens on top and sprinkle grated parmesan cheese on the top. Serve hot!

Barefoot Contessa Parmesan Chicken
Print Recipe

Barefoot Contessa Parmesan Chicken

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Servings: 6 people
Author: Rehan

Ingredients

  • 6 boneless, skinless chicken breasts
  • ½ cup finely grated Parmesan cheese
  • 1¼ cups seasoned dry bread crumbs
  • 1 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 extra-large eggs
  • Unsalted butter
  • Good olive oil
  • Baby salad greens for 6, washed, dry
  • Lemon Vinaigrette

Instructions

  • Place the chicken breasts between 2 parchment papers andpound with a rolling pin or meat mallet until they are ¼ inch thick. In a bowl, beat eggs with 1 tablespoon of water.
  • Combine the flour, 2 teaspoons pepper, and 1 teaspoon salton a flat plate. On another plate, combine the breadcrumbs and the ½ cup grated Parmesan cheese.
  • Coat chicken breasts on both sides in flour mixture, then dip in eggs mixture, and finally coat in breadcrumbs.
  • In a large pan, combine 1 tablespoon of butter and 1 tablespoon of olive oil and heat over medium-low flame. Cook the chicken breasts for 2 to 3 minutes on each side. Remove the cooked chicken breasts to a plate and cookthe remaining chicken breasts in the same way.
  • Toss the salad greens and lemon vinaigrette. Place the chicken breasts on serving plate, put salad greens on top and sprinkle grated parmesan cheese on the top. Serve hot!

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