Parmesan Chicken Breast With Tomato and Herb Salad

The chicken was bland. The tomato salad was good but I wouldn't exactly call it ground breaking. Also, the cook times are way too long when the recipe also calls for cutting the breasts in half.

I’ve made chicken cutlets this way for many years, and have even used a decent quality already-grated Parmesan with good results. I also pound the chicken as another commenter mentioned and there’s no need to finish it in the oven unless you just need the time to make the salad. We have arugula and tomatoes and fresh peas as an accompaniment in a separate bowl so the chicken does not get soggy.

I pounded the chicken breasts thin and was able to cook them all the way thru in the pan in just a few minutes. Easy and tasty. Tomato salad is a must.

Why can't you mix the parmesan with the flour? That would avoid the 3-dip procedure and make it only 2-dip. I don't want to wash 3 shallow bowls afterwards.

This is much more labor-intensive than Pierre’s from the recipe, but it was scrumptious. I did use balsamic vinegar with the tomatoes rather than the cider vinegar recommended. And virgin olive oil.

Absolutely delicious --- no problem sticking even though I used almond flour to cut the carbs down!!!

This method was fantastic! I’ve never really had good luck with making chicken cutlets. They’re always dry and the coating falls off. Not this time! Delicious and juicy. I used two thick breasts and sliced them in half horizontally. Perfect! Next time I’ll try with lemon on them and/garlic. This is my method from now on! Tomatoes were meh.

Has anyone tried this in an air fryer? Would love to try this without heating up the kitchen.

This is one of those recipes that is really easy to downsize to one person, living alone. I had one relatively thin chicken breast, some pre-grated parmesan, a nice heirloom tomato, some fresh Italian parsley. I used some pantry items (white wine vinegar, dried basil, garlic powder) and added some cayenne just because I like spicy. It was really delicious!

Super super delicious! Only note is that the recipe doesn’t specify the heat for the pan! It only says “when the oil shimmers.” I assumed medium high but that guidance would have been helpful! I accidentally sliced one chicken breast way too thin. But used my meat thermometer to test the temp and took it out earlier than the others. I added avocado to the salad to make it a bit heftier and served with a thick slice of warmed bread with olive oil. Yum!

For the love of all that is holy, marinate the chicken for 1 hour before cooking. Any old combination of oil and s/p will do. Buttermilk for extra credit. Or serve with a red sauce for dipping. If you don’t, be extra diligent around temp and cook time. Otherwise you’ll end up with a dry chicken parm variant.

I was THRILLED with the results of this recipe! Rare have been the times when I have achieved fully cooked chicken that was still juicy, and this was one of them. It’s not nearly as good leftover, though, so next time I will only make as much as I need for a single sitting. That should address the only drawback (IMHO), which was the amount of time it took for it all to come together.

Absolutely delicious! I served it with roasted Yukon gold potato slices. Served about 6 though (and we eat a lot) and took way more than 40 minutes.

We loved this. The crust on the chicken was fabulous and kept the chicken so juicy. Most certainly one to be made often.

This recipe was going great…until it hit the oven. I think this recipe would be best if it was just finished completely in the pan. Unless you have very thick chicken breast, there isn’t any discernable benefit.