Friday, October 21, 2011

Parmesan and Romano Crusted Chicken Breast with Crispy Prosciutto and Garlic

I made this for some dinner guests a couple weeks ago and got rave reviews. I made it again last night for my husband and I. This meal is too good not to share the recipe. The chicken is crispy, cheesy and moist. The crunchy prosciutto and sauteed garlic slices are sweet and salty. If you serve it with fresh pasta and homemade Alfredo sauce, like I did, the creaminess caps it off as a perfect meal. This is one of my favorites right now. Yummy!


7-8 chicken tenderloins or 3-4 chicken breasts 
(if using chicken breasts make sure to butterfly then slice in half. Then place in between two pieces of wax paper and bang with something heavy until slices are flat)
1/2 cup high fat content milk 
(I used homemade buttermilk I made the other day)
3 to 6 ounces of thin sliced prosciutto
8 garlic cloves, thinly sliced
1 egg
1 cup of plain Panko bread crumbs
1/4 cup of freshly grated Parmesan cheese, plus more for garnish
1/4 cup of freshly grated Romano cheese
1 tablespoon of Italian seasoning
Salt and freshly ground pepper
2 tablespoons of butter
2 tablespoons of olive oil

Serve with fresh pasta and homemade Alfredo sauce (recipe available on this blog)

Yields 3-4 servings

Time: 20 minute prep and 20 minute cook time.


Clean and pat dry chicken.
 Place chicken and milk in medium size bowl and let soak for at least 30 minutes to 1 hour on kitchen counter. 

While waiting for chicken, add 1 tablespoon of olive oil to large skillet over medium heat. Add slices of prosciutto. Cook for 3-4 minutes. Add slices of garlic and cook for an additional 5 minutes or until prosciutto is crispy and garlic is golden brown.  
(Some pieces will finish before others, take them out as they become crispy and brown. This way all pieces will be perfectly cooked).
Rest on paper towel to drain excess oil.

Prepare chicken coating by adding cheeses, bread crumbs and Italian seasoning in a medium size bowl or plate.

Remove chicken from milk (remove excess). Season chicken with salt and pepper. Mix egg in small bowl. Dip chicken in the egg (remove excess), then  dip in breadcrumb mixture. Press breadcrumbs into chicken and make sure they are very well coated. 

In the same skillet you cooked the prosciutto, add 1 tablespoon of butter and olive oil. Heat over medium high heat until skillet is hot. Add chicken and cook for 3 minutes or until a dark golden brown. Flip and cook for an additional 2-3 minutes or until dark golden as well. When adding more chicken pieces you may need to add more butter and oil.

Let rest on paper towel for 3 to 5 minutes before serving. 

Serve with some homemade Alfredo sauce, a small handful of prosciutto and garlic and top with freshly grated Parmesan cheese. 

The chicken reheats best in an oven or toaster oven at 350 degrees f until hot and crispy again. 

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