Saturday, June 21, 2008


I know you've heard of Chicken Parmesan -- well, this is Parmesan Chicken. It's an easy, go-to recipe when you don't want to think too much about how to cook chicken. I like it a lot when it's hot and even better the next day when it's cold, cut up on a salad or just eaten plain out of the fridge as a snack. I had leftover mashed potatoes that I coated in some of the same breadcrumbs and baked next to the chicken. This may not have been a gourmet meal, but it was delicious and satisfied both of us.
Parmesan Chicken
Rating: 9 out of 10
3/4 cup Plain or Parmesan breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp. paprika
1 egg
1/4 cup fat-free half and half, or milk
1/2 tsp. sea salt
1/4 tsp. pepper
1 tsp. Louisiana hot sauce
2 boneless chicken breasts
1/4 cup extra-virgin olive oil

Preheat oven to 400F. Spray a 10x14 (or similar size) baking pan with non-stick cooking spray.
In a paper plate, combine first 3 ingredients, mixing well to distribute ingredients evenly. In a shallow bowl, whisk the egg with the half and half, salt, pepper, and hot sauce. Slice the chicken in half horizontally, making 2-3 cutlets for each breast. Lay the breasts, one at a time, between waxed paper sheets and pound them thin with a mallet (Meat mallets can be purchased at Wal-Mart for a few dollars, and are an invaluable kitchen tool. In 3 smacks, you can have a thin cutlet.) Dip each cutlet in the egg mixture, then in the breadcrumbs; lay the breaded cutlet in the prepared baking pan. Repeat till all the cutlets are in the pan. Drizzle with the oil and bake for 20-25 minutes, or till done, turning cutlets over halfway through cooking time.


Patsy said...


This is a great recipe. It took me 30 minutes to put this together. It was easy and tasty.

Thank you,

Judy said...

Pat, I'm so glad you liked it. It's one of my faves.