Crispy Parmesan Panko Chicken with Creamy Tomato Mascarpone Cannellini Beans
Crispy Parmesan Panko Chicken with Creamy Tomato Mascarpone Cannellini Beans
Ingredients
For the Crispy Parmesan Panko Chicken
- 1 1/2 cups panko breadcrumbs
- 1 cup Parmesan cheese, grated, plus more for topping
- 1 egg, large
- 1/2 cup all-purpose flour
- 2 chicken breasts, about 1 1/2 pounds total, cutlets or butterflied and pounded to 1/2-inch thickness
- 1/2 cup vegetable oil, or other high-heat oil, for frying
For the Garlic Butter
- 2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh parsley, chopped
For the Creamy Tomato Mascarpone Cannellini Beans
- 1/2 teaspoon red chili, finely chopped, or 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1/4 teaspoon salt, plus more to taste
- 1 1/2 cups cherry tomatoes, halved
- 15 ounces cannellini beans, 1 can, rinsed and drained
- 1/2 cup mascarpone cheese
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Prepare the chicken breading station: In a shallow bowl, combine the panko breadcrumbs and 3/4 cup of the grated Parmesan cheese. In a second shallow bowl, crack the large egg and add 1/4 cup of grated Parmesan cheese. Whisk until well combined. In a third shallow bowl, place the all-purpose flour.
⏱️ 5 min
- 2
Bread the chicken: Take one chicken breast or cutlet and dredge it thoroughly in the flour, ensuring it's fully coated. Shake off any excess flour. Dip the floured chicken into the whisked egg and Parmesan mixture, making sure it's completely covered. Transfer the egg-coated chicken to the panko and Parmesan mixture. Press firmly to ensure a thick, even coating of the breadcrumbs. Sprinkle additional panko on top if needed to fully coat.
⏱️ 5 min
- 3
Cook the chicken: Heat the vegetable oil in a large frying pan or skillet over medium-high heat until shimmering (about 350°F). Carefully place the breaded chicken into the hot oil. Fry for 4-6 minutes per side, or until golden brown and crispy on both sides, and cooked through (internal temperature reaches 165°F). During frying, you can use a spoon to baste the chicken with the hot oil for extra crispiness. Once golden and cooked, remove the chicken from the pan and place it on a cutting board.
⏱️ 10 min•🌡️ 350
- 4
Prepare the garlic butter: While the chicken is cooking or resting, in a small bowl, combine the softened unsalted butter, minced garlic, and chopped fresh parsley. Stir well to mix all ingredients thoroughly.
⏱️ 3 min
- 5
Finish the chicken: Immediately after removing the chicken from the pan, generously grate additional Parmesan cheese over the hot chicken. Drizzle the prepared garlic butter over the grated Parmesan on the chicken. Set aside.
⏱️ 2 min
- 6
Prepare the creamy tomato mascarpone cannellini beans: In a separate medium pan, heat the olive oil over medium heat. Add the chopped red chili (or red pepper flakes) and a pinch of salt. Sauté for 30 seconds until fragrant. Add the halved cherry tomatoes to the pan and cook them down for 5-7 minutes, stirring occasionally, until they soften and burst, forming a saucy base.
⏱️ 8 min
- 7
Stir in the rinsed and drained cannellini beans. Reduce heat to low. Add the mascarpone cheese to the mixture and stir constantly for 2-3 minutes until it melts and creates a creamy sauce. Stir in the chopped fresh chives. Taste and adjust seasoning with additional salt if needed.
⏱️ 5 min
- 8
Assemble and serve: Spoon a generous portion of the creamy tomato mascarpone cannellini beans into individual serving bowls. Slice the crispy Parmesan panko chicken into desired pieces. Arrange the sliced chicken on top of the bean mixture. Garnish with extra grated Parmesan cheese and fresh basil leaves.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Panko Chicken with Creamy Tomato Mascarpone Cannellini Beans
For the Crispy Parmesan Panko Chicken
- 1 1/2 cups panko breadcrumbs
- 1 cup Parmesan cheese, grated, plus more for topping
- 1 egg, large
- 1/2 cup all-purpose flour
- 2 chicken breasts, about 1 1/2 pounds total, cutlets or butterflied and pounded to 1/2-inch thickness
- 1/2 cup vegetable oil, or other high-heat oil, for frying
For the Garlic Butter
- 2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh parsley, chopped
For the Creamy Tomato Mascarpone Cannellini Beans
- 1/2 teaspoon red chili, finely chopped, or 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1/4 teaspoon salt, plus more to taste
- 1 1/2 cups cherry tomatoes, halved
- 15 ounces cannellini beans, 1 can, rinsed and drained
- 1/2 cup mascarpone cheese
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Prepare the chicken breading station: In a shallow bowl, combine the panko breadcrumbs and 3/4 cup of the grated Parmesan cheese. In a second shallow bowl, crack the large egg and add 1/4 cup of grated Parmesan cheese. Whisk until well combined. In a third shallow bowl, place the all-purpose flour.
⏱️ 5 min - 2
Bread the chicken: Take one chicken breast or cutlet and dredge it thoroughly in the flour, ensuring it's fully coated. Shake off any excess flour. Dip the floured chicken into the whisked egg and Parmesan mixture, making sure it's completely covered. Transfer the egg-coated chicken to the panko and Parmesan mixture. Press firmly to ensure a thick, even coating of the breadcrumbs. Sprinkle additional panko on top if needed to fully coat.
⏱️ 5 min - 3
Cook the chicken: Heat the vegetable oil in a large frying pan or skillet over medium-high heat until shimmering (about 350°F). Carefully place the breaded chicken into the hot oil. Fry for 4-6 minutes per side, or until golden brown and crispy on both sides, and cooked through (internal temperature reaches 165°F). During frying, you can use a spoon to baste the chicken with the hot oil for extra crispiness. Once golden and cooked, remove the chicken from the pan and place it on a cutting board.
⏱️ 10 min•🌡️ 350 - 4
Prepare the garlic butter: While the chicken is cooking or resting, in a small bowl, combine the softened unsalted butter, minced garlic, and chopped fresh parsley. Stir well to mix all ingredients thoroughly.
⏱️ 3 min - 5
Finish the chicken: Immediately after removing the chicken from the pan, generously grate additional Parmesan cheese over the hot chicken. Drizzle the prepared garlic butter over the grated Parmesan on the chicken. Set aside.
⏱️ 2 min - 6
Prepare the creamy tomato mascarpone cannellini beans: In a separate medium pan, heat the olive oil over medium heat. Add the chopped red chili (or red pepper flakes) and a pinch of salt. Sauté for 30 seconds until fragrant. Add the halved cherry tomatoes to the pan and cook them down for 5-7 minutes, stirring occasionally, until they soften and burst, forming a saucy base.
⏱️ 8 min - 7
Stir in the rinsed and drained cannellini beans. Reduce heat to low. Add the mascarpone cheese to the mixture and stir constantly for 2-3 minutes until it melts and creates a creamy sauce. Stir in the chopped fresh chives. Taste and adjust seasoning with additional salt if needed.
⏱️ 5 min - 8
Assemble and serve: Spoon a generous portion of the creamy tomato mascarpone cannellini beans into individual serving bowls. Slice the crispy Parmesan panko chicken into desired pieces. Arrange the sliced chicken on top of the bean mixture. Garnish with extra grated Parmesan cheese and fresh basil leaves.
⏱️ 5 min