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Mary Berry Parmesan Chicken Recipe

Mary Berry Parmesan Chicken Recipe

Mary Berry's Parmesan chicken is golden, crispy, and ready in 30 minutes — a brilliant midweek dinner the whole family loves.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts bashed to 1.5cm thickness
  • 75 g plain flour seasoned
  • 2 large eggs beaten
  • 100 g fine dried breadcrumbs
  • 75 g Parmesan very finely grated
  • Zest of 1 unwaxed lemon
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper
  • 3 tbsp olive oil and 25g unsalted butter for frying
  • To Serve:
  • Lemon wedges rocket salad, cherry tomatoes, crusty bread

Method
 

  1. Bash chicken breasts to an even 1.5cm thickness between baking parchment.
  2. Set up 3 shallow dishes: seasoned flour / beaten eggs / breadcrumbs mixed with Parmesan, lemon zest, paprika, garlic powder, and salt.
  3. Coat each breast: flour (shake off excess) → egg (drip off excess) → breadcrumb mix (press firmly all over).
  4. Heat oil and butter over medium heat until butter foams. Fry chicken 4–5 minutes per side until deep golden and cooked through. Do not move during the first 3 minutes.
  5. Rest 2 minutes. Serve with lemon wedges and salad.

Notes

Grate Parmesan on the finest setting — it adheres better and crisps more evenly.
Press the coating on firmly — loose bits fall off in the pan.
Cook over medium heat — high heat burns the coating before the chicken is done.
Use oil and butter together — oil raises smoke point, butter gives colour and flavour.
Always serve with lemon — it makes the dish taste complete.
Coat up to 4 hours ahead and refrigerate — the crust improves slightly as it dries.
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