Parmesan Chicken

Servings 6 people


  • 1 cup dry bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/3 cup shredded parmesan cheese
  • 1 egg beaten
  • 6 boneless skinless chicken breast halves 6-oz.
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon olive oil


  • On a plate, combine first 3 ingredients (bread crumbs through Parmesan). On another plate, place beaten egg.
  • If chicken breast halves are plump, place them between two sheets of plastic wrap and flatten them to about 1/4-inch thickness.
  • Slowly heat the butter and olive oil in a large skillet over medium heat. Dip chicken first into the egg then dredge in the crumb mixture; add to the skillet and brown for 5 minutes per side or until done.


NUTRITION per serving: 337 Calories; 10g Fat; 44g Protein; 14g Carbohydrate; trace Dietary Fiber; 145mg Cholesterol; 361mg Sodium. Exchanges: 1 Grain (Starch); 6 Lean Meat; 1 1/2 Fat. Points: 8
SERVING SUGGESTION: Angel Hair pasta tossed with pesto; add a big salad on the side.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Skip the cheese and use all oil instead of oil and butter.
GLUTEN FREE: Make sure Italian seasoning is gluten-free. Use gluten-free bread crumbs or make your own from gluten-free bread.
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