Breaded chicken breasts with Parmesan cheese from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 465) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Artichauts vinaigrette; Zucchini and vermouth; Leek and shiitake bread pudding; Italian roast potatoes; Orzo with pine nuts and basil; Fettuccine with preserved lemon and roasted garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on May 21, 2012

    Pg. 465 Easy, Quick, Delicious... Served Escarole with Roasted Garlic and Lemon on page 248 as the side dish. Good combination.

  • Breadcrumbs on February 15, 2011

    p. 465 Chicken is tender, crisp and juicy. The only change I made to the recipe was to use a mixture of fresh and dried thyme in the sauce vs the fresh tarragon as I wanted the flavours in the chicken to align with those in the pasta dish I was serving on the side. Come summer time I’ll definitely try this with some fresh tarragon from my garden as we love the somewhat creamy hint of anise it lends to dishes. I also think capers would be great in the sauce. This was a hit and I’ll definitely make it again. K gave the meal a 10

  • Jane on February 14, 2011

    Wanted a quick dinner tonight with chicken breasts so this leapt at me. I rather ruined the "quick" aspect by choosing to make the Italian Roast Potatoes p.300 which Amanda suggested as an accompaniment as well as Broccoli Puree with Ginger p.253 but at least the chicken part of the meal was quick and easy. I didn't have any fresh tarragon so used fresh parsley instead. I liked this, it was tasty and very quick to make.

  • PrincessK on February 11, 2011

    Pg. 465 easy, quick. Put a bit of flour in a flat dish. Beat an egg with a little water and S & P. Combine fresh breadcrumbs with parmigiana. Dip the chicken in each the flour, the egg mixture, the breadcrumb mixture. Heat oil in a skillet. Cook the chicken until golden brown on each side. Remove to a plate and keep warm. Make sauce: Butter, tarragon (dried works fine) and lemon juice blended in the skillet.

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