Wednesday, July 30, 2008

Parmesan Chicken



We saw this made on the Cook's Illustrated Television show and thought it looked amazing. It is easy, unusual and and very tasty, and would be a great meal to impress guests with.

We were so excited we forgot to take pictures of the plating!

2 boneless, skinless chicken breasts
salt and pepper
1/4 cup unbleached all purpose flour, plus 1 tablespoon
1/2 ounce grated Parmesan cheese (about 1/4 cup)
3 large egg whites
2 tablespoons minced fresh chives (optional)
6 ounces shredded Parmesan cheese (about 2 cups) see note above
4 teaspoons olive oil
1 lemon , cut into wedges

Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.

Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.

Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes.

Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.

8 comments:

EAT! said...

The parmesan chicken looks delicious. The Barefoot Contessa also has a good recipe which you may want to try.

Kevin said...

That parmesan chicken looks perfectly golden brown and good!

MaryBeth said...

Looks very yummy, I will need to give it a try.

Paula said...

Oh, Cheryl, those look great! You used just egg whites? I'll remember that next time I make coated chicken. I think this would be a popular dish with my family. I certainly want some!

Jan said...

Holy crap, Cheryl, sorry I half inched (pinched) your expression, they look ab. fab! I relly must try these soooon.

Raquel said...

You did say dinner was at 6? I'll bring dessert! Those look fantastic, just the ticket! Much love - Raquel XO

nicole said...

Look very good. Perfectly golden brown.

Jaime and Jen DISH said...

I'm in love. I bookmarked this recipe and will try tomorrow. Thanks!

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