Ina Garten Just Taught Me the Most Flavorful Way to Cook Chicken Breasts (It’s My Family’s New Favorite Dinner!)
In some circles, I’m known as the “Chicken Queen.” Partly because it’s one of the only proteins my family will eat, but also because as a recipe developer and registered dietitian, I know how to get creative with the most boring and bland cut of all, the chicken breast. I’ve got some tricks up my sleeve, and I’m not the only one.
Good chefs, like Ina Garten, know that people want to eat chicken breast; they just don’t know how to prepare it. It’s why her recipe for Parmesan chicken cutlets has become a “go-to” for weeknight dinner. It’s simple and straightforward, and once you make it you’ll know what both Garten and I know — that chicken breast done right is delicious!
Get the recipe: Ina Garten’s Parmesan Chicken
How to Make Ina Garten’s Parmesan Chicken Cutlets
Ina knows you can’t expect a chicken breast to taste good on its own. Unless you have a fresh heirloom chicken (which most of us don’t), you’ll need to “dress it up a little.”
To start, pound four to six chicken breasts ¼ inch thick using a rolling pin or meat mallet. Create a three-step breading station by placing flour, salt, and pepper in one shallow bowl, a few beaten eggs mixed with water in another, and fill a final bowl with seasoned breadcrumbs. Coat each piece of chicken in flour first, followed by the egg mixture and then the breadcrumbs.
Grab a large skillet and add some oil and butter. Once hot, add two or three cutlets, and cook on both sides until coating is golden and chicken breasts are fully cooked. Then repeat the process with the remaining oil, butter, and chicken.
My Honest Review of Ina Garten’s Parmesan Chicken Cutlets
Let’s start with the coating, which isn’t just flavorful (thanks to the seasoned breadcrumbs and Parm), it’s super crunchy. The three-step breading process, although a bit labor-intensive, never fails to create a crispy, dreamy texture that “hits right.” Pounding the chicken is a smart step that shortens cooking time and, along with the coating, helps lock in moisture, keeping the interior juicy and tender. With just a tiny hit of fresh lemon juice and sprinkle of fresh parsley, these cutlets are good to go.
Ina serves them with a simple salad dressed with a lemon vinaigrette, which is delicious, but I also enjoy these on top of pasta tossed with marinara sauce. They’re also fabulous served alongside garlic mashed potatoes or sandwiched between some sourdough with some spicy mayo and arugula. It’s simple, it’s classic, it’s perfect.
Tips for Making Ina Garten’s Parmesan Chicken Cutlets
Halve and pound chicken breast. Chicken breasts can be rather large and pounding can create more surface area than your pan can hold. Consider slicing large, 6 ounce or larger breasts, in half horizontally and then pound the thicker end to achieve even thickness.
Season first. Ina adds salt and pepper to the flour mixture, but I think it’s better to season the chicken before breading. Line up the breasts on a sheet pan and sprinkle with salt and pepper before you flour!
Use shallow bowls or 1/8 th sheet pans. The recipe calls for using plates for the flour, egg and breadcrumbs, but I’m too clumsy for that. Instead, I’ll use some shallow pasta bowls or my set of small 1/8th sheet pans to contain the potential mess.
Add a pan to the lineup. You’ll need something to hold the prepped chicken while you complete the breading process, that’s why I always set up a large baking sheet by the breadcrumbs. This also makes it easy to transport the chicken to the stove when I’m ready to cook.
Don’t overdo it. More breading isn’t better, so be sure to tap off any excess flour, egg, or breadcrumb mixture.
Get the recipe: Ina Garten’s Parmesan Chicken
This article originally published on The Kitchn. See it there: Ina Garten Just Taught Me the Most Flavorful Way to Cook Chicken Breasts (It’s My New Favorite Dinner!)
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