Parmesan Chicken Please.


Happy Friday, Happy TGIF, Happy to be alive…With so many tragedies each day from fires to mass shootings I am reminded that our lives are truly but a vapor. And it makes me continually reprioritize my life to what is really worth my precious time.  To live each day to the fullest and without regrets. And to love when we can and help when we can because I realize those are the things that will be remembered. Well, I am grateful to be alive and so thankful that I have food to cook and EAT! So, if you’re not too busy and you’re wondering what to eat tonight, lets spend some time together only about 40 minutes and enjoy a fantastic dinner!

Do you like parmesan cheese, of course you do, me too! Well, we’re making a breaded parmesan chicken breast and we can’t stop there, so we’re also going to throw some more parmesan cheese into some lovely buttery rich smashed potatoes. This dish is so easy to make, basically you’ll dip and double dip, just like George from Seinfeld, your pounded breast into a seasoned flour mix, then into an egg bath and finally into a parmesan bread crumb mix before sautéing in a bit of olive oil in a pan. I made some garlic parmesan smashed potatoes and roasted asparagus which were bomb! But you could serve this with sooooo many other items, how about a bit of pasta, maybe a wild grain rice, or with just with some vegetables or on a roll with a bit of marinara sauce, oooh it just got hot in here.

Anyway you slice it the cheese is the boss here, you will love this recipe. Let me know how it turns out for you. Thanks for reading and have a great new day!


4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

1 lb of small fingerling potatoes

2 garlic cloves


  1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Directions for garlic parmesan smashed potatoes.

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and 1/2 cup parmesan cheese and mash, adding cooking liquid as needed. Season with salt and pepper.

Recipe courtesy of Ina Garten



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