FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast. These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe. —Marian Platt, Sequim, Washington
- 2 boneless skinless chicken breast halves
- 1 egg
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons finely crushed saltine or butter-flavored cracker crumbs
- 1 tablespoon canola oil
- Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear. Yield: 2 servings.
Originally published as Crispy Parmesan Chicken in Reminisce March/April 1997, p45
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