Recipe By AJHess
Published Apr 4th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 2 servings Calories 560.9

Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 egg, beaten
  • 2 tablespoons water
  • ½ cup whole wheat bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 3 tablespoons dry sherry
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • ½ teaspoon minced garlic
  • ¾ pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

Cooking Directions

  1. 1 Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
  2. 2 Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
  3. 3 Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
  4. 4 Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
  5. 5 Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 560.9
  • Carbohydrate 24.6 g
  • Cholesterol 229.2 mg
  • Fat 29.1 g
  • Fiber 1.2 g
  • Protein 46.1 g
  • Saturated Fat 12.2 g
  • Sodium 746 mg
  • Sugar 2.4 g


  1. I used chicken thighs. I was out of Worcestershire and subbed Maggi. Baked at a lower temp on a low rack.
  2. I made a few modifications. I made extra sauce and used it to coat the chicken so the breadcrumb mixture would stick. As mentioned in another review, the crust was not crisp. I seared the chicken in a hot skillet and added some ground pepper before serving. Overall, quite delicious.
  3. Breaded these mid-afternoon put in the fridge and took out about a half hour before I was ready to start dinner. This made Sunday dinner very easy. I just felt like there was something missing from the sauce but not sure what. I used chicken tenders and had no whole wheat bread so I just - Read more ...

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