The Washington Post

Crispy Baked Parmesan Chicken With Chicory Salad

Crispy Baked Parmesan Chicken With Chicory Salad 4.000

Ann Maloney/The Washington Post

Nourish Mar 26, 2020

Here, chicken breasts are coated in a boldly flavorful Parmesan-bread crumb mixture and baked until crispy brown outside and moist inside. You get the crave-ability of fried chicken cutlets without the greasy downside. The cutlets are served Milanese-style, heaped with a salad made with a colorful mix of chicories dressed with a delicious roasted garlic vinaigrette.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/2 cup panko, preferably whole-wheat
  • 1/2 cup packed (2 ounces) coarsely grated Parmesan cheese
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 4 tablespoons olive oil, divided
  • 1 tablespoon plus 1 teaspoon Dijon mustard, divided
  • 4 boneless, skinless chicken breasts (about 6 ounces each) pounded to an even 1/2-inch thickness
  • 2 cloves garlic, unpeeled
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon kosher salt, or more to taste
  • 4 cups (about 4 ounces) mixed chicories, such as sliced endive and/or radicchio and torn leaves of frisee and/or escarole

Directions

Position the rack in the middle of the oven and preheat it to 425 degrees. In a shallow dish, stir together the panko, cheese, paprika and 1/4 teaspoon of the black pepper until combined. Drizzle with 1 tablespoon of the olive oil and toss to combine.

Use 1 tablespoon of the mustard to rub over the chicken breasts, then coat the chicken on both sides with the panko-cheese mixture, pressing the mixture in to coat. Place the chicken on a large, rimmed baking sheet, along with the garlic cloves. Roast for about 20 minutes, until the chicken is cooked though and browned, and the garlic has softened. (There’s no need to flip the chicken.)

Squeeze the roasted garlic out of their peels into a small bowl. Add the remaining 3 tablespoons of oil, the remaining 1 teaspoon of mustard, the red wine vinegar, salt and the remaining 1/8 teaspoon pepper and whisk to combine the dressing, mashing the garlic a bit to integrate it. (It’s okay if there are some larger bits of garlic in the dressing.)

Place the chicories in a large bowl. Add the dressing and toss well to coat. To serve, place a piece of the chicken on each of 4 serving plates and top each chicken piece with a mound of the salad.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (6)

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Nutritional Facts

Calories per serving (based on 4): 422


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 5g 25%

Cholesterol: 121mg 40%

Sodium: 600mg 25%

Total Carbohydrates: 11g 4%

Dietary Fiber: 2g 8%

Sugar: 1g

Protein: 44g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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