Parmesan Chicken Breast With Tomato and Herb Salad
Quick Facts
James Anderson•11/03/2025•1 min read•Updated 3 weeks ago
Ingredients
- 2 poundsripe beefsteak or heirloom tomatoes, cut into wedges (or halved if small)
- 1pint cherry tomatoes, halved
- 1 tablespoonsherry or cider vinegar
- 1 teaspoonkosher salt, plus for seasoning
- 1/4 teaspoonblack pepper, plus more for seasoning
- 6 ouncesParmesan
- 1 cupflour
- 2large eggs, well beaten
- 4skinless, boneless chicken breast, halved (about 1/2-inch thick)
- 3 tablespoonscanola or grapeseed oil
- 2 tablespoonsthinly sliced basil
- 1/4 cupfinely chopped parsley
Directions
Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I make this ahead of time?
Many recipes can be prepared in advance.
Where can I find more recipes like this?
Explore more recipes on moscow.loc.city.
What cuisine does this belong to?
This recipe represents authentic cooking traditions.
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
Is this recipe suitable for dietary restrictions?
Check the ingredients list for dietary compatibility.
How difficult is this recipe?
This recipe is suitable for home cooks of all skill levels.
Can I substitute ingredients?
Yes, common ingredient substitutions are usually possible.
Have more questions? Visit moscow.loc.city for additional information.
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