Description
Ina Garten’s Barefoot Contessa Chicken Parmesan delivers classic Italian-American comfort with restaurant-quality elegance. Crispy golden chicken breasts nestle under melted mozzarella, creating a delightful dinner that brings Mediterranean warmth to your table.
Ingredients
Scale
Protein:
- 6 boneless, skinless chicken breasts
Dry Ingredients:
- 125 grams (4.4 ounces) all-purpose flour
- 150 grams (5.3 ounces) seasoned dry bread crumbs
- 50 grams (1.8 ounces) finely grated Parmesan cheese, plus extra for serving
- Kosher salt
- Freshly ground black pepper
Wet and Liquid Ingredients:
- 2 extra-large eggs
- 30 grams (1 ounce) unsalted butter
- 30 milliliters (1 fluid ounce) good olive oil
- 60 milliliters (2 fluid ounces) freshly squeezed lemon juice (about 2 lemons)
- 120 milliliters (4 fluid ounces) good olive oil
- Baby salad greens for 6, washed and spun dry
Instructions
- Gently flatten chicken breasts to an even ¼-inch (0.6 centimeters) thickness using a meat mallet or rolling pin, ensuring uniform cooking and tender texture.
- Create three separate preparation stations: first, mix all-purpose flour with salt and black pepper on a dinner plate; second, whisk eggs with water in a shallow bowl; third, combine breadcrumbs with finely grated Parmesan cheese on another plate.
- Meticulously coat each chicken breast by first dredging in seasoned flour, ensuring complete coverage; next, dip thoroughly in egg mixture, allowing excess to drip off; finally, press chicken into breadcrumb and cheese mixture, guaranteeing a crisp, even exterior.
- Warm a large sauté pan over medium-low heat, adding butter and olive oil to create a golden cooking surface. Cook chicken breasts in batches, allowing 2 to 3 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Transfer cooked chicken to a clean plate, keeping warm in a low-temperature oven if necessary. Replenish butter and oil between batches to maintain consistent cooking conditions.
- Toss baby salad greens with prepared lemon vinaigrette just before serving, ensuring leaves are lightly and evenly coated.
- Present each chicken breast on individual plates, elegantly topped with a delicate mound of dressed salad greens and garnish with additional shaved or grated Parmesan cheese.
Notes
- Serve alongside a bright, zesty salad that cuts through the chicken’s richness with fresh lemon vinaigrette, balancing every crispy bite.
- Pop cooked chicken pieces into a warm oven at 200°F to maintain perfect temperature without compromising texture when preparing multiple batches.
- Blend butter and olive oil for cooking to create an unbeatable flavor profile that prevents burning while adding delicious golden-brown crispiness.
- Dunk chicken thoroughly in egg wash before breading to guarantee maximum crumb adherence and a seriously crunchy exterior.
- Flatten chicken breasts uniformly to ¼-inch thickness using a meat mallet, ensuring consistent cooking and preventing dry, tough meat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 291
- Sugar: 2.65g
- Sodium: 615mg
- Fat: 12.38g
- Saturated Fat: 3.912g
- Carbohydrates: 12.18g
- Fiber: 1.1g
- Protein: 22.83g
- Cholesterol: 108mg