Crispy Parmesan Chicken

The last sweet weeks of summer are always my favorite time of the season. The days are still long, yet thankfully, the scorching triple-digit temperatures are mostly behind us. It is also when our homegrown tomatoes are ripe and bursting with sun-kissed flavor. When tomatoes are as good as they are right now, I mostly enjoy eating them as unadulterated as possible – just a drizzle of olive oil and a pinch of flakey sea salt is all that is needed. As a result, I am always in search of recipes for main-course dishes that are perfect to serve alongside my beloved crimson delights. With a crispy crust of salty parmesan and herbs, this flavorful chicken recipe fits the bill. With just a few pantry ingredients, it is also a dish perfect for breezy, no-fuss summer entertaining.

Ingredients:

2 (10-ounce each) boneless skinless chicken breasts

Salt and fresh ground black pepper

½ cup all-purpose flour

2 teaspoons Italian seasoning

1 ½ teaspoons garlic powder

2 large eggs

1 cup panko breadcrumbs

½ cup finely shredded parmesan cheese

6 tablespoons olive oil

Lemon wedges

Fresh parsley and basil, coarsely chopped for garnish

Directions:

With a sharp knife, butterfly slice each breast horizontally into two portions, making four portions total. Cover chicken with plastic wrap and use the flat side of a meat mallet to pound each piece to an even ¼-inch thickness. Generously season each chicken cutlet with salt and pepper on both sides.

Set up your breading station using three shallow dishes. In one dish add the flour, Italian seasoning and garlic powder, whisking to combine. In the second dish whisk the eggs until blended smooth. Then, in the third dish toss together the panko and parmesan until evenly mixed.

Working one at a time, dredge both sides of each seasoned chicken cutlet in the flour mixture first, then dredge in the eggs on both sides, lift and let the excess run off. Last, dredge the cutlets through the panko mixture, being sure to evenly coat both sides while gently pressing the cutlet into the coating.

Heat four tablespoons of the olive oil in a heavy non-stick or cast-iron skillet over medium heat. When the oil is shimmering hot, add two of the cutlets to the pan and let cook until golden brown on first side, about 4 minutes. Flip and continue to cook until golden brown on other side, about 4 more minutes. Use a thermometer to make sure the chicken reaches an internal temperature of 165 degrees. When done, transfer the cutlets to a plate lined with paper towels to drain. Add the remaining oil to the skillet and repeat the process with the remaining two chicken cutlets.

Serve warm with lemon wedges and a garnish of chopped herbs.

Notes:

This memorable chicken recipe is special enough for company while being easy enough for a quick weeknight meal. Try serving it with a simple pasta or roasted potatoes on the side. This week, I served it with creamy polenta and a side of perfectly ripe tomatoes from our backyard. A bottle of chilled, crisp rose made a perfect pairing for a marvelous late-summer dinner.

Enjoy.