Back to top
Shop by AISLE Shop by AISLE

The Cook Book

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.

INGREDIENTS - 4 servings
  • 4 Pieces boneless chicken breast(s) whole, skinless
  • 1 Teaspoon sea salt
  • 1 Teaspoon black pepper ground
  • 3 Cups panko
  • 3 Tablespoons parsley, finely chopped
  • 1 Lemon(s) zested and then cut into 8 wedges
  • 1 Cup canola oil
  • 2 Tablespoons Parmesan cheese sliced with a vegetable peeler
  • 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.

BUY THE PRODUCTS Add to Cart (for 4 servings)

This recipe requires:

Need a refill on any of these?


It's time to say goodbye and move on to a newer, updated browser.
Once it's done, you'll be able to fully enjoy artizone's greatest, most delicious features.

Click on the preferred icon to update your browser.