There's No Place Like Home: Parmesan Chicken
- Prep Time 0:15
- Cook Time 0:20
- Estimated Cost $16.00
- 4 Comments
Parmesan chicken is such a warm and homey standby—pretty basic and not very fancy. Sure, there is the Italian version—Chicken Parmesan—with lots of lovely red sauce and mozzarella 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 totally affordable.
- 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
Recipe Serves 6
- 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.