…she and Anton whipped up a cozy, crowd-pleasing dinner: Ina Garten’s parmesan chicken. The method is refreshingly straightforward — you coat chicken breasts in flour, dip them in eggs, and then dredge them in a crispy mix of breadcrumbs and grated parmesan.
After a quick sauté, they turn golden and crisp, and the final flourish is a handful of bright, lemony greens tossed right on top.
The dish was such a hit, the boys and I made it again just a few nights later after my mom flew back to Michigan. That time, we added mashed potatoes and green beans for a heartier plate, but honestly, the chicken and salad are satisfying enough on their own if you’re in the mood for something lighter (or just want fewer dishes!).
