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Chicken Scallopini with Parmesan-Herb-Panko Crust

Chicken Scallopinis with a Punch!

Total time
30 mins

Recipe by:

Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.

Chicken Scallopini with Parmesan-Herb-Panko Crust

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Ingredients

( 4 servings )
  • 4 Pieces Chicken Breast Whole, boneless, skinless
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper Ground
  • 3 Cups Panko bread crumbs
  • 3 Tablespoons Parsley Finely chopped
  • 1 Lemon zested and then cut into 8 wedges
  • 1 Cup Canola Oil
  • 2 Tablespoons Parmesan cheese Sliced with a vegetable peeler

Preparation

  • In a pie plate or shallow platter, combine the Panko crumbs, lemon zest and parsley and set aside.
  • Take each of the chicken breasts and slice the thickness in half (slice the chicken breast lengthwise so that each breast will be thinner) to approximately ¼” thickness.
  • Season generously with salt and pepper and then press both sides of the chicken into the Panko mixture.
  • In a large skillet over medium-high heat, warm the canola oil. Add four of the chicken breast pieces and fry each side until golden brown (2-3 minutes per side, depending on thickness).
  • Place fried cutlets on a cooling rack while you fry the remaining pieces.
  • Place two pieces of chicken on a plate and squeeze the juice of one lemon wedge and top with fresh shavings of Parmesan cheese.
  • Serving Suggestion: Serve with an arugula or mixed field green salad.

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