Chicken Verona
- Anthology of Crumbs
- Sep 23, 2025
- 1 min read
1
Searing the Beef
I often save the tenders from a large package of Costco chicken breasts — they work beautifully here, either frozen for later or used right away.
Substitutions: Panko crumbs give extra crunch, or swap half parmesan with pecorino for sharper flavor.
Serving suggestions: Pair with roasted vegetables, a green salad, or buttered noodles.
Wine pairing: A chilled Chardonnay or Pinot Grigio complements the buttery crust.
Make-ahead: Prepare crumb mixture in advance and refrigerate in an airtight jar.
Leftovers: Store in the fridge up to 3 days, reheat in a 350°F oven for 15 minutes to restore crispness.
Notes
1
Preheat the oven to 350°F (175°C).
2
In a shallow bowl, combine bread crumbs, parmesan, parsley, salt, pepper, and mustard.
3
In another bowl, stir garlic into the melted butter.
4
Dip each chicken piece into the butter mixture, then dredge in the crumb mixture until evenly coated. Arrange in a single layer on a shallow baking pan.
5
Drizzle any remaining butter over the chicken.
6
Bake for about 45 minutes, until the coating is golden and the chicken is cooked through. Let rest 5 minutes before serving.
Instructions
¾ cup dry bread crumbs
½ cup grated parmesan cheese
¼ cup fresh parsley (minced)
½ tsp salt
¼ tsp black pepper
pinch dry mustard
1 clove garlic (minced)
¾ cup butter (melted)
1 whole chicken about 3 lbs (cut into pieces)
Chicken Verona
Lorraine
This recipe is the kind of comfort food that asks for nothing more than a warm oven and a long table. Chicken pieces are dipped in melted butter and garlic, dredged in a parmesan breadcrumb mixture, then roasted until crisp and golden. It’s a dish I’ve returned to again and again — simple enough for a weeknight, nostalgic enough for a Sunday gathering.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
5 min
Total Time
1 hr 5 min
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