Sometimes a recipe is so good it needs a second look and this Chicken Parmesan by Ina Garten is one of those. I made it eons ago on my blog and really wanted to give the images an update. I also really felt like eating it for supper, so here we are. It’s utterly delicious and served with a mixed leaf salad dressed with Ina’s simple lemon vinaigrette with shavings of Parmesan it was perfection.
The other reason I wanted to make it was to test out my new AMT Gastroguss Pan from Yuppiechef. Named The World’s Best Pan by Germany’s largest culinary association and by the European culinary association, I can really see why. I have a small one which I’ve been using for 7 years and it absolutely rocks my world. It’s showing no sign of losing its non-stick surface as most non-stick pans – no matter how high end inevitably seem to do. I have wanted a large one for the longest time and I am smitten. It was delivered by Yuppie Chef in their iconic lovely packaging with a handwritten card just before Christmas. It’s one hell of a pan and as solid as a rock, it’s going to be a key machine in kitchen tool arsenal going forward.
It was big enough to cook these 4 flattened out chicken breasts, and the even distribution of the heat cooks everything at the same time. The surface is so non-stick everything slides off effortlessly you can happily reduce the quantity of fat you use to cook with. This chicken Parmesan recipe was the absolute perfect one to showcase it.
The ingredients are adequate for 5 chicken breasts but I made 4. The only small adjustment I made was to use 2 tablespoons of finely chopped parsley and thyme vs Ina’s 2. I think it needs it.
Recipe: (for 4 – 5 breasts)
- 4 – 5 skinless free-range chicken breasts
- 1 cup of flour (seasoned with 1 tsp of fine salt and 1/2 tsp of black pepper)
- 2 eggs lightly beaten and set aside in a flat-bottomed bowl
- 1 cup panko breadcrumbs
- 2 Tbs finely chopped parsley and thyme
- 1/2 cup very finely grated Parmesan cheese
- salt and pepper to season the crumbs
- 1 Tbsp olive oil
- 1 Tbsp butter
- lemon wedges to serve
- ¼ cup freshly squeezed lemon juice
- ½ cup good quality olive oil
- 1 tsp sea salt flakes (Maldon) or kosher salt
- ½ tsp freshly ground black pepper
- Pound the chicken breast between two pieces of cling film or in a thick plastic bag until fairly thin and even.
- Finely grate the Parmesan and mix this well with the Panko crumbs, herbs and salt and pepper (a very generous pinch of both)
- Set out the seasoned flour in a flat dish next to the beaten eggs, next to the seasoned parmesan crumbs in a production line. It gets quite messy so you want to work quite quickly. Using your left hand dunk each piece of chicken, one at a time first in the flour (dust off any excess) and then dip into the egg and ensure it is thoroughly coated then drop it into the crumb dish. Using your other hand, dredge in the Parmesan crumbs to coat. This way your hand stays relatively dry and can handle the crumb stage more easily.
- Heat the olive oil and butter in a large non-stick frying pan such as the Grastroguss I used and when it's bubbling, fry the chick on each side until golden. Drain on kitchen paper. If necessary, keep in the oven at a very low heat until you are ready to serve.
- To make Ina Garten's lemon vinaigrette, simply pour all the ingredients into a measuring jug and then whisk to emulsify. Toss through a salad of your favourite green leaves, shavings of Parmesan and serve this piled on top of the chicken breasts or on the side.
*This post is published in proud association with Yuppiechef
Find me on Instagram