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Crispy parmesan baked chicken over a bed of corn kernels with a salad of fresh arugula and shaved cheese on a white wooden table with a glass of wine.

Crispy Parmesan Chicken & Corn

parmesan, chimichurri, pickled jalapeños

STARS

Coat chicken breast in seasoned panko and and fry to crispy perfection. Pair it with sautéed corn and poblanos, pickled jalapeños, and summer herbs. Serve with a bright cilantro chimichurri on the side for dipping along with arugula and shaved parmesan to finish off the dish.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Crispy Chicken and Corn

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • 1 tablespoon olive oil
  • 3 poblano peppers, deseeded and diced
  • 4 cups corn kernels
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped chives
  • 1 shallot, minced
  • 2 tablespoon pickled jalapeños, minced
  • 4 cups baby arugula
  • ½ cup shaved parmesan cheese
  • 1 lemon, cut into wedges 

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil
Directions
1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack. 
5
Finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
6
Heat the olive oil in a large skillet. Add the poblano and corn and cook until softened, about 4 minutes. Season with salt and pepper and transfer to a large bowl. 
7
Add the oregano, chives, shallot, and pickled jalapeños to the corn mixture and toss to combine. 
8
Add all chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the corn and poblanos between plates. Top with crispy chicken, chimichurri sauce, arugula, parmesan and a lemon wedge. k

Crispy Parmesan Chicken & Corn

parmesan, chimichurri, pickled jalapeños

STARS

Coat chicken breast in seasoned panko and and fry to crispy perfection. Pair it with sautéed corn and poblanos, pickled jalapeños, and summer herbs. Serve with a bright cilantro chimichurri on the side for dipping along with arugula and shaved parmesan to finish off the dish.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Crispy Chicken and Corn

  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breasts, pounded flat
  • 1 tablespoon olive oil
  • 3 poblano peppers, deseeded and diced
  • 4 cups corn kernels
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped chives
  • 1 shallot, minced
  • 2 tablespoon pickled jalapeños, minced
  • 4 cups baby arugula
  • ½ cup shaved parmesan cheese
  • 1 lemon, cut into wedges 

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Directions

1
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each bowl with salt and pepper. 
2
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. 
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet. 
4
Heat 1 inch of oil in a shallow skillet to 375°F. When hot, fry the breaded chicken until golden brown, turning once. Transfer to the prepared wire rack. 
5
Finish cooking in the oven until the chicken reaches an internal temperature of 165°F. 
6
Heat the olive oil in a large skillet. Add the poblano and corn and cook until softened, about 4 minutes. Season with salt and pepper and transfer to a large bowl. 
7
Add the oregano, chives, shallot, and pickled jalapeños to the corn mixture and toss to combine. 
8
Add all chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
To serve, divide the corn and poblanos between plates. Top with crispy chicken, chimichurri sauce, arugula, parmesan and a lemon wedge. k