How to Make Ina's Parmesan Chicken | Barefoot Contessa

Tender, crispy, and served with a fresh lemon vinaigrette, Ina's Parmesan Chicken is rated 5-stars for a reason. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2PQFZdY Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Parmesan Chicken Recipe courtesy of Ina Garten WATCH Ina's Parmesan Chicken (04:10) Total: 30 min Prep: 20 min Cook: 10 min Yield: 6 servings Level: Intermediate Ingredients 4 to 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 tablespoon water 1 1/4 cups seasoned dry bread crumbs 1/2 cup freshly grated Parmesan, plus extra for serving Unsalted butter Good olive oil Salad greens for 6, washed and spun dry 1 recipe Lemon Vinaigrette, recipe follows Lemon Vinaigrette: 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 2002, Barefoot Contessa Family Style, All Rights Reserved https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ParmesanChicken How to Make Ina's Parmesan Chicken | Barefoot Contessa | Food Network https://youtu.be/OrzXMOdif_4