It’s Chicken Week- Parmesan Chicken

23 Feb

by Green Gourmet L

Everyone is looking to stretch their dollar. When you are having a dinner party or feeding a large family, this is even more crucial. One of the best ways to make your meat go further is to make it thinner. This is a great idea since it actually tricks your eyes into thinking you are eating more than you are. This recipe works best if you cut your chicken breasts in half before you pound them. Did I mention you get to pound something? Long day? Frustrated? Get a rolling pin and get to it! This recipe was adapted from Barefoot Contessa.


This recipe makes enough for 7 (with leftovers!)

  • 5 boneless, skinless chicken breasts
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 extra-large eggs
  • 1 TB water
  • 1 1/4 cups bread crumbs
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 7, washed and dry
  • 1 recipe Lemon Vinaigrette


Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.

Coat the chicken breasts on both sides with the flour mixture, then dip  into the egg mixture, then into the bread-crumb mixture.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.

Add more butter and oil and cook the rest of the chicken breasts. Toss the salad with some dressing. Place a mound of salad on each piece of chicken. Serve with extra grated Parmesan.

Enjoy stretching your dollar and don’t forget you read about it on Green Gourmets!


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