Parmesan Crusted Chicken with Ratatouille

crispy parmesan crusted chicken pan-fried until golden and served with a fresh summer ratatouille

servings: 4




  • ½ cup olive oil, plus more as needed
  • kosher salt
  • 1 lb eggplant, ends trimmed + diced ½”
  • ¾ lb zucchini, ends trimmed + diced ½”
  • 1 lb red bell peppers, stemmed + diced ½”
  • 1 red onion, peeled + diced ½”
  • 4 large garlic cloves, minced
  • ¾ lb cherry tomatoes, halved
  • 3 tbsp chopped parsley
  • 10 basil leaves, roughly torn
  • freshly cracked black pepper

Parmesan Crusted Chicken

  • 4 chicken cutlets
  • ¾ cup all-purpose flour
  • 1 tbsp granulated garlic
  • 2 tsp kosher salt
  • freshly cracked black pepper
  • 2 eggs
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated parmesan cheese
  • olive oil
  • 4 tbsp salted butter
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp minced chives



  1. Heat a 12” skillet over medium-high heat. Add 2 tablespoons of olive oil. Once hot, add half of the eggplant. Cook for 4-5 minutes until caramelized, stirring often (eggplant soaks up oil quickly, so add an extra drizzle here and there if it’s looking dry). Season with a pinch of salt. Transfer the eggplant to a plate and repeat with another 2 tablespoons of olive oil and the remaining eggplant.
  2. Repeat the same process (except no need to work in 2 batches) with all of the zucchini, then all of the red peppers, then all of the red onion, adding only 1 tablespoon of olive oil for each. When each vegetable is individually caramelized, return them all to the skillet.
  3. Stir in the garlic and tomatoes. Lower the heat to medium-low and cook for about 5-6 minutes until the tomatoes are burst open.
  4. Stir in a ¼ cup of water and reduce the heat all the way low. Simmer the mixture for about 10 minutes or so, until the water has evaporated and the mixture has softened.
  5. Stir in the parsley and basil. Season with salt and freshly cracked black pepper to taste.

Parmesan Crusted Chicken

  1. Let the chicken sit at room temperature for about 15 minutes. Add the flour, granulated garlic, salt, and a few cracks of pepper to a shallow mixing bowl. Stir to combine. Beat the eggs in another mixing bowl. Combine the panko and parmesan cheese in another.
  2. Dredge each chicken cutlet first through the flour (shaking off any excess), then into the eggs, and lastly into the panko mixture. Press the panko firmly to adhere to the chicken.
  3. Heat a 12” stainless steel skillet over medium heat. Add enough olive oil to generously coat the pan. Once hot, place the chicken into the oil. Cook for 3-4 minutes until crisp and golden. Flip the chicken, lower the heat to medium-low, and continue to cook for about 5 more minutes, or until cooked through.
  4. Remove the chicken from the skillet. Add the butter and let melt. Continue to cook until browned. Stir in the lemon zest and juice.
  5. Serve the chicken with the lemon butter spooned over top. Garnish with the chives. Mound the ratatouille (recipe above) alongside.