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Ina Garten's Chicken Parmesan
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Ina Garten's Chicken Parmesan

Ina Garten's chicken Parmesan makes the perfect and delicious dinner

Prep Time
10 mins
Cook Time
20 mins
Cuisine: Italian

Ingredients

Chicken Parmesan:
  • 4 chicken breast skinless, free-range, 5 pieces
  • 1 cup flour seasoned with 1 tsp of fine salt and 1/2 tsp of black pepper
  • 2 egg lightly beaten, set aside
  • 1 cup panko breadcrumbs
  • 2 Tbs thyme finely chopped
  • 2 Tbs parsley finely chopped
  • 1/2 cup Parmesan Cheese very finely grated
  • black pepper to season the crumbs
  • salt to season the crumbs
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • lemon wedges to serve
Ina Garten's lemon vinaigrette:
  • ¼ cup lemon juice freshly squeezed
  • ½ cup olive oil good quality
  • 1 tsp sea salt Maldon or kosher salt, flakes
  • ½ tsp black pepper freshly ground

Instructions

    Cup of Yum
  1. Pound the chicken breast between two pieces of cling film or in a thick plastic bag until fairly thin and even.
  2. Finely grate the Parmesan and mix this well with the Panko crumbs, herbs, and salt and pepper (a very generous pinch of both)
  3. 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.
  4. 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 it in the oven at very low heat until you are ready to serve.
  5. 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.

Notes

  • Store any leftovers in the fridge.