Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
Special equipment needed:
- Meat mallet
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip the chicken in the beaten eggs, then coat it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
8. Heat the olive oil in a non-stick skillet over medium-high heat.
9. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side, until golden brown.
10. Transfer the chicken to a baking sheet and bake for 10-12 minutes, until cooked through.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat: 22g
Carbohydrates: 35g
Protein: 42g
Sodium: 1200mg
Sugar: 1g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken cutlets or turkey cutlets.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
Variations:
- Add chopped fresh herbs, such as parsley, basil, or thyme, to the breadcrumb mixture for extra flavor.
- Serve the chicken with a side of marinara sauce for dipping.
- Top the chicken with a slice of fresh mozzarella cheese during the last few minutes of baking for a cheesy twist.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a non-stick skillet to prevent the chicken from sticking.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of mixed greens for a colorful and healthy presentation.
Garnishes:
Garnish the chicken with a sprinkle of chopped fresh parsley or a lemon wedge.
Pairings:
This chicken pairs well with roasted vegetables, such as asparagus or broccoli, or a side of garlic mashed potatoes.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the chicken, try pressing the breadcrumbs onto the chicken more firmly.
- If the chicken is not browning evenly, adjust the heat of the skillet as needed.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Paillard is a French term that refers to a thin, pounded piece of meat. This technique is often used with chicken, veal, or beef to create a quick-cooking and tender dish.
Flavor profiles:
This chicken has a crispy and savory crust thanks to the Parmesan cheese and panko breadcrumbs. The chicken itself is juicy and tender.
Serving suggestions:
Serve this chicken with a side of roasted vegetables or a simple salad for a complete meal.
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Region: Italian