Johann Hunt
Chicken tenders are a kitchen superpower. You can make salads, stews, fried tenders, or toss them into pasta on a busy weeknight. But when you want them to taste like more than just a quick protein fix, the way you cook them matters.
Ina Garten, the “Barefoot Contessa” herself, has spent decades showing home cooks how to bring elegance to everyday meals without fuss. In this recipe, she adds just the right touch of flavor and tenderness—enough to make a simple staple something you’ll actually look forward to making.
Read this so you can give it a try tonight and see how your go-to chicken dinner changes. She starts with the dressing.
The Chicken Needs A Little Dressing Up
Ina Garten knows most home cooks use standard supermarket chicken breasts, which, on their own, can taste bland. She believes the key is “dressing it up a little” with seasoning, breading, or flavorful cooking techniques.
That approach turns a plain protein into something people actually look forward to eating. It’s why her Parmesan chicken cutlets are a weeknight staple—straightforward and deeply flavorful.
Flatten For Tender, Even Cooking
To make the chicken, Garten starts by pounding chicken breasts to ¼-inch thickness, using a rolling pin or meat mallet.
Pounding helps them cook evenly and quickly. It also creates a larger surface for the coating, which locks in juices and adds crunch. The result: every bite is juicy in the middle, crisp at the edges.
Next comes the fun part: the breading.
Master The Three-Step Breading Station
For perfect breading, set up a three-step station:
- First bowl: flour mixed with salt and pepper.
- Second bowl: beaten eggs whisked with a little water.
- Third bowl: seasoned breadcrumbs.
Working one piece at a time, coat the chicken in flour first (this gives the egg something to cling to), then dip it in the egg mixture, and finally press it into the breadcrumbs until fully coated.
To make that breading easier, use shallow pasta bowls or ⅛ sheet pans for the condiments. Also, keep a separate baking sheet ready to hold breaded cutlets before cooking. This keeps the process organized and speeds up stove time.
Oil, Butter, And The Perfect Golden Crust
Garten cooks the cutlets in a large skillet with both oil and butter, two to three at a time, until golden and cooked through.
The oil raises the smoke point, while butter adds flavor and a rich, golden hue. Cooking in batches keeps the temperature consistent, so each cutlet gets that crisp, even finish.
And now, the final flourish.
Finish Fresh For Brightness
As the final touch, Garten tops her cutlets with fresh lemon juice and parsley, and often serves them with salad dressed in lemon vinaigrette. The quick citrus hit balances the richness of the breading; a simple way to give each bite a lift.
These cutlets also pair beautifully with pasta and marinara. But if you are not feeling that, garlic mashed potatoes or on crusty bread with spicy mayo and arugula works too.
Tips For Better Results At Home:
- Halve before pounding if the chicken is very thick—it’s more manageable and cooks evenly.
- Season the chicken directly before breading for a stronger base flavor.
- Don’t over-bread—tap off excess at each stage for a lighter crust.
- Use the right pan size so cutlets have room to crisp, not steam.
By combining classic technique with smart seasoning, Ina Garten proves chicken breast doesn’t have to be dull. Use these steps and you’ll end up with a dinner that’s crisp, juicy, and just as welcome on a weeknight as it is for company.