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Parmesan Breaded Chicken

This dish is quintessentially Italian, and extraordinarily delicious. We start with a classic Milanese - thin cutlets of chicken breast seasoned with roasted garlic, coated with Parmesan-garlic breadcrumbs, and pan-fried to a crispy golden brown. We’re pairing them with a classic risotto that’s made with rich savory broth, nutty Parmesan cheese and hearty Arborio rice, stirred slowly until smooth and velvety. A side of fresh sugar snap peas adds a fresh, crisp, crunch to complete this Italian mealtime masterpiece.

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WHAT'S INSIDE

Risotto Broth

Arborio Rice

Shaved Parmesan Cheese

Parmesan-Garlic Breadcrumbs

Thin-cut Roasted Garlic Seasoned Chicken Breasts

Fresh Sugar Snap Peas

 
WHAT YOU'LL NEED 

Sauce pot

2 cups water

Vegetable or canola oil for cooking

2 large skillets with lid

Ladle

Large plate

Spatula or tongs

  

A NOTE ON RISOTTO: 

This recipe is a quick version of a classic risotto. Wondering why you need to heat up the broth? The secret to a creamy risotto is a slow release of the starch inside each grain of rice. That slow release gives the risotto a creamy rich texture - without cream or butter. Ladling in hot broth ensures a slow, consistent heating of the rice - if you used cold broth, it would bring the cooking to a screeching halt.

 

VIEW THIS RECIPE

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