Ina Garten Parmesan Chicken

Ina Garten parmesan chicken from Barefoot Contessa Family Style coats pounded cutlets in a Parmesan bread crumb crust. And it serves 6 at approximately 640 calories per serving in about 35 minutes, since the thin breasts cook fast in batches.

What sets this version apart is that Ina piles lemon-dressed baby greens directly on top of each hot cutlet. So the warm, crispy chicken and the cold, tangy salad hit the plate as one dish instead of two separate sides.

Everything hinges on pounding each breast to a quarter inch thick, because uneven cutlets cook unevenly in the pan. And the thicker side stays raw while the thin edges dry out, so a flat piece is the only way to get even browning.

Source: Barefoot Contessa Family Style (2002, Clarkson Potter)

Ina Garten Parmesan Chicken

Recipe by medshi8Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

640

kcal

Three coating stations of seasoned flour, egg wash, and Parmesan bread crumbs set up the crust before the cutlets hit a buttered skillet. Then lemon juice, olive oil, salt, and pepper whisk into a fast vinaigrette that dresses the greens for serving.

Ingredients

• For the chicken:
  

• 6 boneless, skinless chicken breasts
  

• 1 cup all-purpose flour
  

• 2 teaspoons kosher salt
  

• 1 teaspoon freshly ground black pepper
  

• 2 extra-large eggs
  

• 1 tablespoon water
  

• 1 1/4 cups seasoned dry bread crumbs
  

• 1/2 cup finely grated Parmesan cheese, plus extra for serving
  

• Unsalted butter, for cooking
  

• Good olive oil, for cooking

• For the lemon vinaigrette:
  

• 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  

• 1/2 cup good olive oil
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon freshly ground black pepper

• For serving:
  

• Baby salad greens for 6, washed and spun dry

Directions

• Pound the chicken: Place each breast between sheets of plastic wrap or wax paper and pound to 1/4-inch thickness with a mallet or rolling pin.
  
• Set up the flour station: Then combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a plate.
  
• Prepare the egg wash: And in a shallow bowl, beat the eggs with 1 tablespoon of water.
  
• Mix the coating: Then on a second plate, combine the bread crumbs and 1/2 cup Parmesan.
  
• Bread the chicken: Once all three stations are ready, coat each breast in flour, dip in egg, and press into the crumb mixture.
  
• Heat the skillet: After breading, add 1 tablespoon butter and 1 tablespoon olive oil to a 12-inch skillet over medium-low heat.
  
• Cook the first batch: When the fat is hot, cook 2 breasts for 2 to 3 minutes per side until just cooked through.
  
• Cook the remaining batches: Then transfer to a plate and repeat with more butter and oil until all 6 breasts are done.
  
• Keep warm if needed: While you finish the batches, hold done cutlets on a sheet pan in a 200°F oven for up to 15 minutes.
  
• Make the vinaigrette: Before plating, whisk the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper together.
  
• Toss the salad: Then dress the baby greens with the vinaigrette just before serving.
  
• Plate and serve: And place each breast on a plate, pile the dressed greens on top, and finish with extra Parmesan.

FAQs

Can I use chicken thighs instead of breasts?

Boneless thighs work but their uneven shape makes them harder to pound into flat cutlets. And they carry more fat than breasts, so the bread crumb coating may not crisp as cleanly in the pan.

So trim any large fat pockets before pounding, and cook a minute longer per side since thighs are denser. But the extra fat keeps the meat juicier, which means leftovers reheat better than breast meat does.

Why does Ina cook over medium-low instead of higher heat?

The Parmesan bread crumb crust browns quickly, so high heat chars the outside before the chicken cooks through. And medium-low gives the breading time to turn evenly golden while the thin cutlet finishes inside.

So if the crust starts darkening before 2 minutes, lower the heat and give it another 30 seconds. And resist pressing the chicken with a spatula, because that squeezes out juices and flattens the coating.

Can I use plain bread crumbs instead of seasoned?

The recipe calls for seasoned dry bread crumbs, which already contain dried herbs, garlic powder, and salt. So if you swap in plain crumbs, add 1/2 teaspoon each of garlic powder and dried Italian herbs to match the flavor.

And panko works as another swap, but it gives a lighter texture instead of the fine golden crust. Since panko absorbs less oil, press it firmly onto the egg-washed chicken so it holds during cooking.

Can I make the vinaigrette ahead of time?

It is just lemon juice, olive oil, salt, and pepper, so the whole thing comes together in under a minute. But you can whisk it up to 2 hours ahead, since the oil stays liquid and the acid holds its brightness at room temperature.

Then give it a quick whisk before dressing, because the oil and lemon juice separate as they sit. And only toss the greens right before plating, since the acid wilts delicate baby leaves within minutes.

How should I store and reheat leftovers?

Store the chicken and salad separately, because dressed greens turn soggy within an hour. And the breaded cutlets keep in an airtight container in the fridge for up to 3 days.

To reheat, place cutlets on a wire rack over a baking sheet at 375°F for about 10 minutes. And that rack lets hot air hit the bottom, which crisps the coating instead of steaming it against a flat pan.