Grandpa Joe's
Sautéed Parmigiano Chicken

Within two microseconds after tasting my first fast-food chicken "bites", I knew I could do better!

About this recipe

The breast of the chicken is not one of my favorite foods.  I find it relatively tasteless, and frankly, somewhat boring.  At the same time, I recognize and appreciate that it is nutritious, readily available, relatively inexpensive, and amenable to being served in a wide variety of frequently very clever ways.  Just read any Chinese restaurant menu!  I like this recipe for its simplicity and subtle cheese flavor.  It can be served as an appetizer, with potatoes or rice, or with a simple tossed lettuce salad.

Ingredients

  • 1 pound boneless chicken breasts
  • ½ cup all-purpose flour
  • ½ cup unseasoned breadcrumbs
  • ¼cup Parmigiano-Reggiano cheese, freshly grated
  • 2 eggs, beaten
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Directions

  1. Slice the chicken into medallions a quarter to half-inch thick.
  2. Prepare separate dredging bowls for the flour, the eggs, and a third for the breadcrumbs and cheese (combined and mixed together).
  3. Dredge each slice in the flour first, the egg next, and then the breadcrumbs and cheese.  Lightly dust one side of each piece with salt and pepper.
  4. In a non-stick fry pan, sauté the chicken (seasoned side down) in olive oil over medium heat for 4 minutes per side.  Lightly season the top side with salt and pepper during the first 4 minutes.
  5. Serve immediately.
Sautéed Parmigiano Chicken.

Notes

  • This recipe works equally well with boneless chicken thighs.
  • Please do not overcook the chicken.  Sautéing the meat exactly four minutes on each over side over medium heat produces tender, juicy results every time.
Posted: July 2015.