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Parmesan Chicken

Wegmans Executive Chef Mark Makovec makes this easy-to-do dish with its toasty, cheesy crust and pairs it with greens and beans.
  Thin sliced chicken breast cutlets 1 Pound (Wegmans)
  Basting oil 1 Tablespoon (Wegmans)
  Shredded parmigiano-reggiano cheese 1⁄2 Cup (8 tbs) (Italian Classic)
  Panko bread crumbs 2 Tablespoon (Wegmans Grocery Dept,)
  Olive oil 4 Tablespoon (Wegmans)

1. Drizzle cutlets with basting oil. Sprinkle 1/4 of cheese over one side of each cutlet, pressing it down firmly. Top same side with 1/2 Tbsp panko and press firmly to help crumbs to adhere.

2. Heat 2 Tbsp olive oil in large non-stick skillet on MEDIUM. Place 2 cutlets in pan, crumb side down; cook 4-5 min, until color changes 3/4 of way up. Turn over; cook until internal temp reaches 165 degrees. (Check by inserting thermometer halfway into thickest part of meat.)

3. Transfer to clean serving platter; keep warm. Repeat with remaining cutlets.

Chef Tip(s):
To achieve a really crusty crust on this chicken, it's important not to overcrowd the pan, so we recommend you only cook 2 cutlets at a time.
Please see video .

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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