I saw a recipe for parmesan chicken watching Barefoot Contessa. I’ve adapted it slightly using metric measurements and serving with peppery watercress.
Parmesan Chicken with Watercress Salad
Yield 6 people
I first saw this recipe for parmesan chicken watching Barefoot Contessa. I’ve adapted it slightly using metric measurements and serving with peppery watercress.
- 6 good quality skinless chicken breasts
- 50 g plain flour
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 large organic free range eggs
- 200g seasoned dry bread crumbs
- 35 g freshly ground Parmesan, plus extra shavings for serving
- Unsalted butter
- Olive oil
- 1 pack washed mixed salad leaves (depending on the bag size)
- 1/2 pack washed watercress
- Lemon vinaigrette
- Cut about a 35g wedge of parmesan, cut into even pieces and place in a food processor and blitz until it resembles bread crumbs. Its really noisy. If you don’t have a food processor you can grate the parmesan finely.
- Take each chicken breast in turn, place it between two pieces of cling film. Then beat each one with a rolling pin until they are about a centimetre thick.
- Next, prepare the crust by sieving the flour, salt, and pepper on a dinner plate.
- On a second plate, beat the eggs with a fork.
- Now, on a third plate, combine the bread crumbs and ground Parmesan.
- Coat the chicken breasts on both sides with the flour mixture. Then dip both sides into the egg and then both sides in the bread crumb mixture, pressing lightly.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large sauté pan and cook 2 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until just cooked through. Add more butter and oil and cook the rest of the chicken breasts. Keep the chicken breasts warm in the oven.
- In a bowl, toss the salad leaves with some lemon vinaigrette.
- Remove the chicken from the oven and place on warmed dinner plates.
- Finally, take a handful of the dressed salad and put a heap on each hot chicken breast. Serve with extra shaved Parmesan.