by Ouisue Packard
Prep Time 0:15
Cook Time 0:20
Parmesan chicken is such a warm and homey standby—pretty basic and not very fancy. Sure, there is the Italian version (for those who can’t bear to think of veal)—chicken parmigiano—with lots of lovely red sauce and mozarella to finish it—but basic parmesan chicken? Slap some breadcrumbs and cheese on some chicken and bake, right? Well, this version is something special and includes some epicurian touches—while still managing to be BrokeAss Gourmet.
- Ingredients
- 3 tablespoons Dijon mustard $2 for 8 oz.
- 1 teaspoon white-wine vinegar $2 for 12 oz.
- 1/2 teaspoon salt Pantry
- 1/2 teaspoon black pepper Pantry
- 6 (5-oz) skinless boneless chicken breast halves $6
- 1 cup panko (Japanese breadcrumbs) $2.50 for 8 oz
- 3/4 cup finely grated Parmigiano-Reggiano $2 for 1.5 oz
- 1 tsp paprika $1.50 for 1 oz.
Total Cost of Ingredients: $16
Directions
Preheat oven to 425 degrees F. Prepare a baking pan with parchment paper if you have it, or a good spray of Pam.
First, prepare a really good mustard sauce: combine the high quality dijon mustard and a tiny amount of good vinegar for all that is necessary here—finish the sauce with a couple of grinds of good salt and pepper (I love Trader Joe’s sea salt and pepper grinders). Pound your chicken breasts to flatten to ½ inch thick and let them marinate in the mustard vinaigrette for five minutes (or up to two hours if you are prepping for a party) or until well-coated.
The secret to a crunchy and delicious Parmesan chicken is in Panko crumbs. Panko is a wonderful Japanese breading that stays crisp when baking—look for it in the Asian foods section of the grocery store. Roll each mustardy breast first in Panko (patting firmly to make sure the crumbs adhere) and roll again in freshly-grated Parmigiano Regiano. (Note: don’t use the stuff in the green can—good parmesan is truly worth the investment). A final grind of pepper and a little paprika for color and the chicken is ready to bake in the center of the oven for 15-20 minutes or until brown and crusty on top. Serve with a beautiful green salad—I used baby spinach with sliced strawberries and pine nuts—or try Gabi’s garlicky broccolini.
Makes 6 chicken breasts.
Ouisue (pronounced Wee-zee) Packard is a psychologist in Santa Rosa, CA and a fabulous cook. She is also Gabi's mom.
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What They're Saying
Target-Addict, on Apr 13, 09:33 AM, wrote:
This looks REALLY GOOD and I already have all the ingredients at home (Panko breadcrumbs included, believe it or not!) so I think I’ll try this tonight. Thanks!
tom, on Apr 15, 05:38 PM, wrote:
Love the site. Please consider adding a “print” function… I just printed out 12 pages (only needed one) trying to get this recipe. Thanks
katarina, on Dec 19, 10:19 AM, wrote:
wow! i just cooked this together with some stuffed potatoes and it is delicious! simple and effective.