mearl223 On September - 29 - 2011

Yolanda’s Chicken Parmesan

Yolly, my genius friend, created this master-piece 2 nights ago & tastefully served it with steamed asparagus, some buttered sourdough toast & homemade Non-alcoholic Mimosas – Sheer Genius!!


PrepTime 10mins -Serves 4-5 – CookTime 35mins




1/2 cup of fine dry seasoned bread crumbs*
3 heaped tbsp Parmesan cheese
1 tsp Paprika
1 egg – lightly beaten
2 tbsp milk
2 skinless boneless chicken breasts thinly sliced into 3-4 slices each.**
2 tbsp Seasoning Salt
1 tbsp Lemon Pepper seasoning
Salt and pepper
Oil to fry the chicken pieces in the pan
1 bunch of Asparagus

Cooking Instructions:

1. In a ziploc bag, combine bread crumbs, Parmesan, paprika, lemon pepper seasoning and seasoning salt. Close the bag and shake it well so as to mix all the ingredients together. Once mixed, open it and squeeze any air out of the bag so you can then pound to a finer texture. Pour this mixture out into a shallow dish and set it aside.
2. In another shallow dish, combine the egg and the milk and lightly beat them together and set this aside.
3. Sprinkle salt and ground black pepper on the chicken pieces on both sides.
4. In a skillet, heat some oil over medium-high heat, add a few bread crumbs to the oil and it they sizzle you are ready to start frying your chicken.
5. Dip the chicken pieces in the egg mixture, then drag them through the bread crumb mixture, making sure to coat the pieces evenly – I sometimes press some crumbs down on the chicken so they stick well.
6. Add the chicken pieces to the skillet, reduce the heat to medium (very critical – so you don’t burn or dry out the pieces) and cook till the chicken is no longer pink.  For these thin pieces, it took me about 5 minutes a piece and I did two at a time. Use a long-handled tongs to flip the chicken so the bread crumbs stay mostly intact.
7. While you are doing your last batch of chicken pieces, take another skillet, fill it with water, add some salt and bring it to a boil. Lower the heat to medium, add the asparagus to it and cook it for about 5-7 minutes. Drain the water out of the pan and return the pan to the medium heat and drop in two teaspoons of butter. Toss the asparagus around for a minute or so, and take it off the heat and arrange onto a plate.
8. When chicken pieces are all ready, serve on a plate with the asparagus and add a buttered and toasted slice of sourdough bread.  You can also add some mashed potatoes to make this a heartier meal.

* Yolly says that if you don’t have fine bread crumbs or have plain ones, don’t despair – you can season them yourselves, put it in a plastic Ziploc and use a heavy spoon or meat-tenderizer, to pound it into fine bread crumbs. She didn’t mind that hers were not as fine as the recipe desired :D

** Yolly also says that by slicing each breast into 3-4 thin slices, you get more pieces to serve & its so much faster to cook and very light and juicy when cooked. You can adjust this to however many you need to feed your family or your guests or just yourself :D )

NOTE: Her Home-made Mimosa recipe features in the drinks section.. See u thr! :)

2 Responses so far.

  1. Nathan Lee says:

    Hi Miss, this is quite delightful. I make it exactly the same & its such a treat! Nice tips by t he way! Thank you. Keep writing!

  2. Deb says:

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing and I’ll have to try them out in this recipe. Thanks for sharing!

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