Marshalls Abroad

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Parmesan Chicken with Pine Nut Gremolata

Gremolata is a delicious Italian topping traditionally made from flat-leafed Italian parsley, lemon and garlic.  Depending on where you eat it, it may be a rough condiment or more finely chopped. It adds a simple, yet amazing pop of flavor and color to all kinds of meats and dishes. You can also be creative with it by adding other ingredients, like pine nuts.  
It was absolutely fantastic over this parmesan chicken with lemon juice and olive oil on top!
I admit this is the only dinner I’ve cooked for my parents over the past two weeks… my Mom has graciously been cooking every meal for us! We’re spoiled! And sad to say goodbye to them tomorrow.

Parmesan Chicken with Pine Nut Gremolata
{serves about 4}

1 lb fresh chicken tenderloins, rinsed
1/4 C lemon juice
white wine for taste {about 1/2 cup}
1 1/2 C italian breadcrumbs
1 1/2 C flour
1 TBS dried oregano
1 TBS dried basil
1 C finely grated parmesan 
EVOO

Combine the breadcrumbs, flour, parmesan, oregano and basil, and place the mixture on a plate. Place the rinsed {not dried} chicken pieces on a separate plate. Heat the stovetop to medium low and cover the pan in EVOO. Coat the chicken in the breadcrumb mixture and place in the pan. Turn to the other side as it becomes golden brown.  Once the chicken is cooked, remove from the pan but keep the pan on the heat. Pour in the wine and lemon juice and let it simmer and reduce down for a minute or two. Add the chicken back in the pan and coat it in the delicious wine. The remaining liquid can be poured over the chicken once it is plated for extra flavor.

Pine Nut Gremolata

1 bunch of Italian flat leafed parsley
grated zest of 4 lemons
4 TBS finely minced garlic
1/2 C pine nuts
1 TBS EVOO
fine sea salt for taste
2 tomatoes {optional}

Roughly chop the parsley and place in a medium-sized bowl. Grate the lemons over the bowl and add in the garlic, pinch of sea salt, pine nuts {reserve a small portion for a garnish} and EVOO. Gently combine. Place a few pieces of chicken on a plate and a generous spoonful of the gremolata on top. Halve the lemons and squeeze the juice over each plate of chicken. Drizzle EVOO around the chicken and garnish with a bit of pine nuts.


Comments

  1. Jenna says

    Looks delicious! Glad your parents were able to come out and spend a couple weeks getting to know the little babe 🙂 Next, when are the in-laws visiting?! xxx

  2. Casey says

    Ok, so I've been catching up on your amazing life since I missed a lot of things while I was back home. Can I just ask how in the world you have time to still make such beautiful meals and blog about them!? I know your momma is there, but you, my dear, are also wonder momma. And that birth story made me cry. And John is beyond beautiful. I'm so happy for you, sweet girl!!! Love and hugs from Germany!

    • Marshall says

      Thank you so much sweet friend!!!
      Hahah, that's about all I've gotten done in the past three weeks and it was all thanks to my parents being here!

  6. Amanda says

    This looks amazing! So nice your parents were able to come for a couple weeks and meet the little guy… I bet you missed your mama's cooking 🙂

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