Parmesan chicken with balsamic vinegar recipe

Parmesan Chicken

4 serving with balsamic vinegar


  • 2 chicken breasts of 250 g each
  • 6 tablespoons of grated Parmesan cheese
  • 5 tablespoons of bread crumbs
  • 3 egg withes
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of chopped parsley
  • a pinch of salt
  • 5g of dressing Castello


Halve the chicken pieces from fat and bones, clean them and beat them. Mix in a bowl the bread crumbs, parsley and salt.

In a bowl, lightly beat the egg whites with a fork and 2 tablespoons of water. Past the chicken breasts first in the cheese, then in the egg whites and finally in bread crumbs, then place them on a grill and put in refrigerator for at least 20 minutes.

Heat the oil in a frying pan over medium heat, add the chicken breasts and brown on both sides.

Presentation of the dish

Lay the breasts on a plate with young vegetables all bathed in dressing Castle.