This Mary Berry Parmesan Chicken Recipe is a crispy and golden recipe, which uses salty Parmesan cheese and nutty Dijon mustard. It’s a quick mid-week meal, ready in about 25 minutes.
Mary Berry Parmesan Chicken Recipe Ingredients
- 4 boneless, skinless chicken breasts
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1/2 cup (50g) all-purpose flour
- 1 cup (75g) dried breadcrumbs (Panko works best for crunch)
- 3/4 cup (75g) grated Parmesan cheese
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons vegetable or sunflower oil
- Lemon wedges, for serving
How To Make Mary Berry Parmesan Chicken Recipe
- Prepare the chicken: Place the chicken breasts on a chopping board. Cover them with a piece of cling film or parchment paper. Using a rolling pin or the flat side of a meat mallet, gently bash the thickest parts of the chicken until they are an even thickness (about 1/2 inch). This ensures they cook evenly and quickly.
- Set up the dredging station: You will need three shallow bowls.
- Bowl 1: Mix the flour with salt, pepper, and the paprika.
- Bowl 2: Whisk the beaten egg with the Dijon mustard until combined.
- Bowl 3: Mix the breadcrumbs and the grated Parmesan cheese together.
- Coat the chicken: Dip each chicken breast first into the seasoned flour, dusting off any excess. Next, dip it into the egg and mustard mixture, ensuring it is fully coated. Finally, press the chicken firmly into the breadcrumb and Parmesan mixture, turning to coat both sides evenly.
- Fry the chicken: Heat the butter and oil in a large frying pan over medium heat. Once the butter is foaming, add the chicken breasts (do this in batches if necessary to avoid overcrowding the pan). Cook for 4-5 minutes on each side until the coating is golden brown and crispy, and the chicken is cooked through and white in the middle.
- Serve: Remove the chicken from the pan and drain briefly on kitchen paper to remove excess oil. Serve immediately with fresh lemon wedges to squeeze over the top.
Recipe Tips
- Why use Dijon mustard: Mary Berry often adds a touch of Dijon mustard to the egg wash. It adds a subtle tangy depth that cuts through the richness of the cheese and helps the crumbs adhere better.
- Panko vs. Regular Crumbs: While Mary often uses standard dry breadcrumbs, using Panko (Japanese flakes) creates a much crunchier, lighter texture that contrasts beautifully with the melting Parmesan.
- Don’t burn the cheese: Parmesan burns easily. Keep your heat at a steady medium. If the pan gets too hot, the cheese will turn black and bitter before the chicken is cooked inside.
- Flattening is crucial: Do not skip flattening the chicken. Since this is cooked in a pan and not the oven, an even thickness is required so the outside doesn’t burn while the inside is still raw.
What To Serve With Mary Berry Parmesan Chicken
This dish is versatile and pairs well with fresh or comforting sides.
- A crisp green salad with vinaigrette
- Roasted baby potatoes or potato wedges
- Buttered green beans or asparagus
- Garlic bread
How To Store Mary Berry Parmesan Chicken Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The crust will lose its crunch.
- Reheat: To restore crispness, reheat the chicken on a wire rack set over a baking sheet in a 375°F (190°C) oven for 10-12 minutes. Do not microwave, or the breading will become soggy.
- Freeze: You can freeze the raw, breaded chicken breasts separated by parchment paper for up to 1 month. Defrost thoroughly in the fridge before frying.
Mary Berry Parmesan Chicken Recipe Nutrition Facts
- Calories: 480
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 145mg
- Sodium: 650mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugar: 1g
- Protein: 42g
Nutrition information is estimated per serving and includes frying oil absorption.
FAQs
Try More Recipes:
- Mary Berry Chicken Valencia Recipe
- Mary Berry Chicken And Mushroom Risotto Recipe
- Mary Berry Chicken Provençal Recipe
