Learning to cook has become a passion of mine. And, while I may not be in a profession kitchen learning directly from masters of the trade, I am working with what is accessible to me – cookbooks and cooking shows. I have picked up many basic practices from the likes of Ina Garten, Giada de Laurentiis and The Joy of Cooking. I watch, attempt and practice what I absorb, eventually making things my own. These parmesan crusted chicken breasts are a perfect example. This is Ina Garten’s recipe with a few tweaks to the crust – panko instead of regular breadcrumbs, oregano and red pepper flakes for an added kick in the crunchy crust, and peppery arugula topping it off and rounding out what I think is a delicious and surprisingly light dish. As I become more confident in the kitchen I find myself a bit bolder, trying things without a prior lesson. While I will never stop learning, I am proud of what I have taught myself thus far – one cooking show and one page of a cookbook at a time.
Begin by assembling the breading. I use one cup of Panko breadcrumbs, one tsp of dried oregano, one half of a tsp of red pepper flakes, one tsp of garlic powder, and one third cup of freshly grated parmesan cheese. Add a sprinkle of kosher salt and pepper. Mix together and set aside. I really like the panko bread crumbs for this breading. They are light and crispy and brown up nicely. Italian bread crumbs or day old bread will work perfectly as well.
Moving on to the chicken, place the chicken breasts on a cutting board and cover with saran wrap. Using a rolling pin, meat tenderizer or heavy pot, pound the chicken until it is thin and even, close to 1/4 inch in thickness. It is most important that the breast is the same thickness to ensure it cooks evenly.
Sprinkle with salt and pepper on both sides.
We already have the breading ready, now we just need to add two components that will allow the crust to adhere to the chicken and create a beautiful coating. Cover the bottom of a plate with flour and then add two eggs, beaten to a second dish.
Step one – dredge the chicken breast in the flour. Make sure it sticks to all sides but isn’t too thick. Shake off any excess and move to the eggs.
Dip the chicken into the eggs and turn, making sure it sticks to both sides. Hold up and allow any excess to fall off. Again, you want to have an even coating of flour and egg or the panko won’t stick to the meat.
The last step is the panko breadcrumb and parmesan coating. Turn the chicken on the plate, making sure every inch is covered. I often use my hands a bit to layer the coating on any spots that have been missed.
Heat one tbs of unsalted butter and one tbs of olive oil in a pan over medium high heat. Once hot, add the chicken, carefully, and cook for three and a half minutes per side.
I love cooking chicken this way – it is thin so it heats through in a flash and the crust seals in the juicy meat, allowing the flavor to develop.
Remove the chicken and allow to rest, tented in foil, for five minutes. While the meat is resting, I prepare the arugula topping.
Mix three tbs olive oil, two tbs freshly squeezed lemon juice, and salt and pepper to taste. Whisk together, taste for seasoning, and then toss with the arugula.
Plate the chicken breasts, top with peppery arugula, and serve. The parmesan crust of this chicken is so savory and delicious. The cool, lemony arugula is a great pairing and really rounds out the dish. Serve with my zucchini, squash and potato gratin and you have an elegant but easy dinner – given to you in theory by successful and inspiring cooks but still of your own creation. Certainly something to be be proud of.
Continue reading for the ingredient list and step-by-step directions!
Serves Two
- one cup panko breadcrumb
- one tsp dried oregano
- one half of a tsp red pepper flakes
- one tsp of garlic powder
- one third cup of freshly grated parmesan cheese
- half tsp kosher salt
- half tsp freshly ground black pepper
- two chicken breasts, 8 ounces each
- sprinkle of kosher salt and pepper for chicken
- one half cup all purpose flour
- two eggs, beaten
- one tbs unsalted butter
- four tbs olive oil, divided
- two tbs freshly squeezed lemon juice
- one quarter tsp salt
- one quarter tsp pepper
- one cup aruglua
