Stovetop, Frying pan, Pot (small), Rolling pin, Knife
Bring a pot of salted water to a boil. Wash & cut the broccoli into florets.
Add the broccoli to the pot. Cook for 5 min.
Place the chicken on a sheet of plastic wrap. Cover with another sheet. Then use a heavy pot, rolling pin or meat tenderizer to pound the chicken into thin cutlets.
In a small bowl, whisk together the egg, salt & pepper.
In a shallow dish, combine the bread crumbs with half the grated parmesan.
Place the flour in a separate shallow dish. Dredge the tender cutlets in the flour, then the beaten egg, then the bread crumb mixture.
For an extra crispy crust, dip the breaded cutlets into the egg & bread crumbs again!
Drain the broccoli.
Add the vegetable oil to a pan over medium-high heat. When the oil is shimmering & hot, add the cutlets.
Cook for 5-7 min on each side, or until golden & crispy. Be sure the chicken is cooked through!
Transfer the chicken to a paper towel-lined plate to drain. Season with salt & pepper.
Serve the chicken alongside the broccoli. Sprinkle the remaining grated parmesan over top. Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Crispy Parmesan Chicken & Broccoli" contains 718 Energy, 39 g of Fat, 46 g of Carbohydrates, 49 g of Protein, 4 g of Fiber.