Sunday, 23 May 2010

In the Kitchen: Parmesan Chicken

Home-cooked meals are a constant adventure for me as I design healthy but tasty meals. Here is one of my son's favorite "Parmesan Chicken."

This recipe is similar to "Scaloppine al Limone" (made with veal.) Instead of using breadcrumbs, I am substituting grated parmesan cheese and using chicken breast as my meat. The elimination of the breadcrumbs makes this meal a high-protein food.

2 Chicken breasts, butterflied to 1/4 inch and tenderized with a kitchen mallet
Sprinkle with lemon and set aside.

On parchment paper (or wax paper), spread grated parmesan cheese, then add some dried onion flakes.

In a shallow plate, scramble one egg. Dip both sides of the chicken, then coat both sides with the parmesan/onion mixture.

In a pan, warm up a little butter and cooking oil (do NOT use olive oil). Pan fry each side 2-3 minutes or until. Serve with a side salad.

SIDE SALAD: Arugula with Balsamic Vinaigrette
Garnish with Green Apples and Pecans Caramelized with agave.


  1. The dried onion flakes would give this a kick and the grated parmesan that sourish flavour. Innovative! Love it!

  2. JG, you can also add dried herbs like Italian seasoning, Herbes de Provence, or just one type of herb like rosemary, oregano, or thyme instead of using the onion flakes...and that would give you another flavor profile. Each time you prepare it, it will taste differently.

  3. Thanks Yogi.... We tried the recipe with snapper fillets tonight, for dinner. It was delicious! We will try it also as you mentioned above.

  4. JG, I'm glad you liked it. It is more healthy than using bread crumbs. Yes,it goes well with other food preparations. You may want to ry it in veal scallopini.



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