Description
A delightful Chicken Parmesan recipe featuring crispy panko crumbs, fresh herbs, and juicy chicken, perfect for cozy family dinners.
Ingredients
- 4 to 5 skinless free-range chicken breasts
- 1 cup flour seasoned with 1 tsp fine salt and 1/2 tsp black pepper
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped thyme
- 1/2 cup finely grated Parmesan cheese
- Salt and pepper to season the crumbs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Lemon wedges for serving
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup good quality olive oil
- 1 tsp sea salt flakes (Maldon or kosher salt)
- 1/2 tsp freshly ground black pepper
Instructions
- Pound the chicken breasts between two pieces of cling film or in a thick plastic bag for even thickness.
- In a bowl, combine the grated Parmesan with the panko breadcrumbs, herbs, and a generous pinch of salt and pepper.
- Set up a production line with seasoned flour, beaten eggs, and the breadcrumb mixture.
- Dip each chicken piece in the flour, shake off excess, then into the egg, and finally into the panko mixture while pressing the crumbs onto the chicken.
- Heat olive oil and butter in a large non-stick frying pan over medium heat. Add the chicken and fry until golden brown on each side.
- Drain on kitchen paper and keep warm in a low-heat oven until ready to serve.
- Whisk together lemon juice, olive oil, sea salt, and pepper to create a lemon vinaigrette. Serve with a fresh green salad or drizzle over the chicken.
Notes
Ensure oil is hot enough before frying for the best texture. Avoid overcrowding the pan and allow chicken to drain on paper towels post-frying.
