Back to Parmesan-Crusted Chicken All Reviews for Parmesan-Crusted Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 35 mins Servings: 4 parmesan crusted chicken
Ingredients Ingredient Checklist 4 slices firm white sandwich bread, torn into large pieces 1/2 cup grated Parmesan cheese 2 tablespoons coarsely chopped fresh parsley Coarse salt and ground pepper 1 large egg, lightly beaten 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each) 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 2 tablespoons cold butter, cut into small pieces
Cook’s Notes When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 4 parmesan crusted chicken
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
parmesan crusted chicken
parmesan crusted chicken
Ingredients
Ingredients
- 4 slices firm white sandwich bread, torn into large pieces 1/2 cup grated Parmesan cheese 2 tablespoons coarsely chopped fresh parsley Coarse salt and ground pepper 1 large egg, lightly beaten 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each) 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 2 tablespoons cold butter, cut into small pieces
Directions
In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.
Cook’s Notes When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.
Cook’s Notes
When adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or a heatproof spatula.
Reviews (4)
Add Rating & Review 145 Ratings 5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
Reviews (4)
Add Rating & Review 145 Ratings 5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
Add Rating & Review
145 Ratings 5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
145 Ratings 5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
145 Ratings 5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
5 star values: 18 4 star values: 35 3 star values: 50 2 star values: 35 1 star values: 7
Martha Stewart Member Rating: Unrated 09/18/2015 made it as shown and was great... question...said going to make to freeze...freeze before cooking or after? want to make for my granddaughter at college. i make breaded chicken all the time..but never froze it . Martha Stewart Member Rating: Unrated 03/21/2011 MMmmmmm !! I used パン粉 panko instead of bread crumbs... accompanied with rice and peas steamed together Martha Stewart Member Rating: Unrated 06/06/2008 I have a recipe similar to this, only you dip the chicken in egg Martha Stewart Member Rating: Unrated 06/03/2008 May I suggest in order to "lighten" the calories, then you use an egg subsittute, like egg beaters or egg whites, Also, if you're just looking for butter flavor, why not add two or three sprays of the I can't believe it's butter sustitute. It really tastes like real butter. Cathy Mac.Martha Stewart Member
Rating: Unrated 09/18/2015
made it as shown and was great… question…said going to make to freeze…freeze before cooking or after? want to make for my granddaughter at college. i make breaded chicken all the time..but never froze it .
Rating: Unrated
Rating: Unrated 03/21/2011
MMmmmmm !! I used パン粉 panko instead of bread crumbs… accompanied with rice and peas steamed together
Rating: Unrated 06/06/2008
I have a recipe similar to this, only you dip the chicken in egg
Rating: Unrated 06/03/2008
May I suggest in order to “lighten” the calories, then you use an egg subsittute, like egg beaters or egg whites, Also, if you’re just looking for butter flavor, why not add two or three sprays of the I can’t believe it’s butter sustitute. It really tastes like real butter. Cathy Mac.
All Reviews for Parmesan-Crusted Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Parmesan-Crusted Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
