Barefoot Contessa's Parmesan Chicken

"From Barefoot Contessa Family Style cookbook, 2002."
 
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photo by Chef TraceyMae photo by Chef TraceyMae
photo by Chef TraceyMae
photo by Chef TraceyMae photo by Chef TraceyMae
Ready In:
40mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate.
  • In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
  • On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
  • Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
  • Add more butter and oil and cook the rest of the chicken breasts.
  • Serve with extra grated Parmesan cheese, if desired.

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Reviews

  1. This is one of my favorite recipes. I love it atop arugula with Ina's lemon vinaigrette dressing. I always want extra salad with this one.
     
  2. Great recipe. I added ground almonds to the Parmesan cheese and added a little Panko for crunch. I get requests for this all the time.
     
  3. Only thing I do differently is use Panko bread crumbs instead of the dry bread crumbs and put a little salt and pepper directly on the chicken breasts (besides putting some in the seasoned flour).
     
  4. This is one of my family's favorite recipes. For the adults, put salad on top with a lemon-vinagrette dressing.
     
  5. Good basic recipe. Pounding is the key, thinnner the better. I would add garlic next time.
     
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Tweaks

  1. Only thing I do differently is use Panko bread crumbs instead of the dry bread crumbs and put a little salt and pepper directly on the chicken breasts (besides putting some in the seasoned flour).
     

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<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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