Quick and Easy Parmesan Chicken

    40 min

    Parmesan encrusted chicken simmers in white wine and butter for a quick but delicious supper.

    286 people made this

    Serves: 6 

    • 4 skinless, boneless chicken breast fillets - cut into strips
    • salt and freshly ground black pepper to taste
    • 2 eggs, beaten
    • 50g (2 oz) Parmesan cheese, finely grated
    • 50g (2 oz) butter
    • 100ml (4 fl oz) white wine

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season chicken with salt and pepper. In a shallow plate, spread Parmesan cheese. Dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
    2. In a frying pan, melt butter over medium high heat. Cook chicken, stirring frequently, until golden brown.
    3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

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    Reviews in English (212)


    Used different ingredients. very good recipe! My fiance wants me to make this about once a week. The only thing I do differently is dip the chicken in flour before dipping in the eggs- it seems to help the coating stick better while frying. Also, I used white wine and it came out amazing.  -  18 Jul 2008


    The flavour of this dish was great. The cooking method, on the other hand, confused me: why go to all the trouble to bread the chicken and get a crispy crust only to add wine to the pan and make it soggy? I would sautee the chicken using vegetable oil, transfer it to a baking tray in an oven to keep warm, and then make the wine-butter sauce for its rich flavours. Nice, simple chicken dish.  -  18 Jul 2008


    Used different ingredients. I've made this before and made these changes to add a little more flavour: sprinkle dried basil, oregano, and black pepper into the parmesan cheese before coating; add 4 cloves of crushed garlic to wine during the simmer time; and chopped mushrooms, halved, during the simmer portion. With these changes, I rate it 5 star.  -  18 Jul 2008