Boned Chicken Breasts with Parmesan Cheese

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Although the technique of breading foods is standard in classic cookery, it is possible to vary the flavors involved. For example, herbs or spices may be added to the bread-crumb mixture and, as in this recipe, Parmesan cheese and nutmeg may be added. This is an Italian dish, and it points up an interesting idea about chicken breasts.

Boned chicken breasts are almost universally enjoyed in Italy. They are not only excellent to the taste, they are easy to prepare. Most butchers will bone and skin the breasts (remember one whole chicken breast when boned yields two portions). Or it is easy to do in the home with a small paring knife. Once skinned and boned, the meat should be pounded lightly between waxed paper. Pound with a mallet or the bottom of a heavy skillet.


  • 2 large whole chicken breasts, each weighing ¾ pound
  • ½ cup flour
  • Salt and freshly ground black pepper to taste
  • ¼ teaspoon grated nutmeg
  • 2 eggs
  • 1 cup fresh bread crumbs
  • ¼ cup grated Parmesan cheese
  • 8 teaspoons ( cup) butter
  • 4 lemon slices


  1. Have the chicken breasts skinned and boned. Or do this at home. The skin may be pulled off quite easily with the fingers. Work around between the flesh and bone with a paring knife to separate the bone. From the two chicken breasts there will be four portions of meat.

  2. Wet the fingers lightly and dampen each portion of breast. Place one portion at a time between sheets of waxed paper and flatten lightly using a mallet or the bottom of a metal skillet. Tap gently.

  3. Spoon the flour onto a large sheet of waxed paper and season flour with salt, pepper, and nutmeg.

  4. Break the eggs into a pie plate and beat lightly.

  5. Pour the bread crumbs onto another sheet of waxed paper and add the cheese. Toss lightly to blend thoroughly.

  6. Dip the chicken breasts lightly in the flour mixture. When coated, dip the pieces, one at a time, into the beaten egg, then in the crumb mixture. Tap lightly with the flat side of a kitchen knife to help the crumbs adhere.

  7. Heat the butter in a large skillet and add the chicken pieces. Cook until golden-brown on one side, then turn. If necessary, add more butter to the skillet when turning chicken. Cook until golden-brown on the other side. The total cooking time is from 10 to 15 minutes. Transfer to a hot platter or individual plates. Top each serving with a lemon slice and serve.