Crispy Parmesan Panko Chicken with Tomato and Mascarpone Beans and Garlic Butter Drizzle
Crispy Parmesan Panko Chicken with Tomato and Mascarpone Beans and Garlic Butter Drizzle
Ingredients
For the Crispy Parmesan Panko Chicken
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 egg, large
- 1 clove garlic, grated, for egg mixture
- 1/2 cup all-purpose flour
- 2 chicken breasts, large, pounded to 1/2-inch thickness
- 1/2 cup vegetable oil, for frying
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garlic Butter Drizzle
- 2 tablespoons unsalted butter
- 1 clove garlic, grated
- 1 tablespoon fresh parsley, chopped
For the Creamy Tomato Mascarpone Cannellini Beans
- 1 red chili, chopped (remove seeds for less heat)
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1/4 teaspoon salt, or to taste
- 1 canned cannellini beans, 15-ounce can, drained and rinsed
- 1/4 cup mascarpone cheese
- 1 tablespoon fresh chives, chopped
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Set up your breading station: In a shallow bowl, combine the panko breadcrumbs and 1/2 cup grated Parmesan cheese. Mix well. In a second shallow bowl, whisk the egg with 1 grated garlic clove. In a third shallow dish, spread out the all-purpose flour.
⏱️ 5 min
- 2
Prepare the chicken: Pat the pounded chicken breasts dry with paper towels. Dredge each chicken breast thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the whisked egg mixture, ensuring it's fully coated. Finally, press the chicken firmly into the panko and Parmesan mixture, coating both sides completely.
⏱️ 5 min
- 3
Fry the chicken: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken into the hot oil. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and place it on a cutting board.
⏱️ 10 min
- 4
Prepare the garlic butter drizzle: While the chicken is frying, melt 2 tablespoons of unsalted butter in a small microwave-safe bowl or saucepan. Grate 1 clove of garlic into the melted butter. Stir in 1 tablespoon of chopped fresh parsley. Set aside.
⏱️ 3 min
- 5
Finish the chicken: Grate additional Parmesan cheese over the hot, fried chicken. Drizzle the prepared garlic butter generously over the Parmesan-topped chicken. Sprinkle with 2 tablespoons of chopped fresh parsley. Slice the chicken into strips or desired portions.
⏱️ 2 min
- 6
Prepare the creamy tomato mascarpone cannellini beans: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped red chili and sauté for 1-2 minutes until fragrant. Add the cherry tomatoes and 1/4 teaspoon of salt. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes soften and burst, creating a sauce.
⏱️ 10 min
- 7
Add beans and mascarpone: Stir in the drained and rinsed cannellini beans and 1/4 cup of mascarpone cheese. Cook for another 2-3 minutes, stirring until the mascarpone is melted and the sauce is creamy and well combined. Stir in the chopped fresh chives.
⏱️ 3 min - 8
Assemble and serve: Spoon a generous amount of the creamy tomato mascarpone cannellini beans onto serving plates. Arrange the crispy, garlic-butter-drizzled chicken pieces on top of the beans. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Panko Chicken with Tomato and Mascarpone Beans and Garlic Butter Drizzle
For the Crispy Parmesan Panko Chicken
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 egg, large
- 1 clove garlic, grated, for egg mixture
- 1/2 cup all-purpose flour
- 2 chicken breasts, large, pounded to 1/2-inch thickness
- 1/2 cup vegetable oil, for frying
- 2 tablespoons fresh parsley, chopped, for garnish
For the Garlic Butter Drizzle
- 2 tablespoons unsalted butter
- 1 clove garlic, grated
- 1 tablespoon fresh parsley, chopped
For the Creamy Tomato Mascarpone Cannellini Beans
- 1 red chili, chopped (remove seeds for less heat)
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1/4 teaspoon salt, or to taste
- 1 canned cannellini beans, 15-ounce can, drained and rinsed
- 1/4 cup mascarpone cheese
- 1 tablespoon fresh chives, chopped
- 1/4 cup fresh basil leaves, for garnish
Instructions
- 1
Set up your breading station: In a shallow bowl, combine the panko breadcrumbs and 1/2 cup grated Parmesan cheese. Mix well. In a second shallow bowl, whisk the egg with 1 grated garlic clove. In a third shallow dish, spread out the all-purpose flour.
⏱️ 5 min - 2
Prepare the chicken: Pat the pounded chicken breasts dry with paper towels. Dredge each chicken breast thoroughly in the flour, shaking off any excess. Next, dip the floured chicken into the whisked egg mixture, ensuring it's fully coated. Finally, press the chicken firmly into the panko and Parmesan mixture, coating both sides completely.
⏱️ 5 min - 3
Fry the chicken: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken into the hot oil. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and place it on a cutting board.
⏱️ 10 min - 4
Prepare the garlic butter drizzle: While the chicken is frying, melt 2 tablespoons of unsalted butter in a small microwave-safe bowl or saucepan. Grate 1 clove of garlic into the melted butter. Stir in 1 tablespoon of chopped fresh parsley. Set aside.
⏱️ 3 min - 5
Finish the chicken: Grate additional Parmesan cheese over the hot, fried chicken. Drizzle the prepared garlic butter generously over the Parmesan-topped chicken. Sprinkle with 2 tablespoons of chopped fresh parsley. Slice the chicken into strips or desired portions.
⏱️ 2 min - 6
Prepare the creamy tomato mascarpone cannellini beans: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped red chili and sauté for 1-2 minutes until fragrant. Add the cherry tomatoes and 1/4 teaspoon of salt. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes soften and burst, creating a sauce.
⏱️ 10 min - 7
Add beans and mascarpone: Stir in the drained and rinsed cannellini beans and 1/4 cup of mascarpone cheese. Cook for another 2-3 minutes, stirring until the mascarpone is melted and the sauce is creamy and well combined. Stir in the chopped fresh chives.
⏱️ 3 min - 8
Assemble and serve: Spoon a generous amount of the creamy tomato mascarpone cannellini beans onto serving plates. Arrange the crispy, garlic-butter-drizzled chicken pieces on top of the beans. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 2 min