Photography: Con Poulos, Styling: Michele Cranston, Photo chef: Kathy Knudson
Ingredients
Method
PARMIGIANO REGGIANO MASHED POTATO Place potatoes in a medium saucepan with enough salted cold water to barely cover them. Boil, uncovered, over medium heat, for 15 minutes or until tender; drain. Return potato to pan and mash until smooth (or use a potato ricer or mouli). Add the butter and hot milk and stir until smooth. Fold in the Parmigiano Reggiano PDO. Season to taste.
Meanwhile, using a meat tenderiser or rolling pin, beat the chicken breasts between two sheets of baking paper to flatten slightly.
In a shallow bowl, combine the flour, ½ cup of the Parmigiano Reggiano PDO and the lemon rind; season. Coat chicken thoroughly in flour mixture.
Heat oil and half the butter in a medium frying pan over medium-high heat. Add chicken and cook for 5 brown and a crust has developed. Turn; cook for a further 3 minutes or until chicken is just cooked through. Remove the chicken from pan.
Add remaining butter and the garlic to pan; cook for 1 minute or until fragrant. Add stock and cream and bring to the
boil, then simmer until sauce has thickened slightly. Return the chicken and any juices to to the pan; simmer, for 2 minutes.
Sprinkle with remaining Parmigiano Reggiano PDO, chives, basil and extra lemon rind. Serve with mashed potato and lemon wedges.
The Ultimate Summer Cheeseboard
This summer, let simplicity shine with a single wedge of Parmigiano Reggiano PDO, showcasing its beauty across different ages.
At 12 months maturation, delicate milk and butter notes pair beautifully with melon, kiwi, papaya and strawberries. At 24 months maturation, lactic tang gives way to white pepper spice and savoury broth aromas, best matched with figs, pomegranate and cherries. Beyond 35 months maturation, bold smoky and spicy notes take centre stage, perfect with persimmons and dates. Fresh, colourful and endlessly versatile, Parmigiano Reggiano PDO proves that one cheese, thoughtfully aged, can create endless ways to impress guests.
Did you know?
In five provinces of northern Italy, a story unfolds that predates modern Italy itself. Medieval monasteries once perfected a craft that has barely changed in centuries.
Pristine family farms raise cows on carefully regulated pastures; each morning, their milk transforms in gleaming copper vats, tended by master cheesemakers whose skill has passed through generations. Nearby, cathedral-like ageing cellars hold thousands of wheels in patient silence, each one ripening into something extraordinary. Here, Parmigiano Reggiano PDO is more than cheese, it is identity. Along the Via Emilia, every town holds its own recipes and Sunday rituals; its own way of grating this golden treasure over dishes cooked the same way for almost a thousand years.
Made naturally, without additives, and protected by EU PDO status, Parmigiano Reggiano PDO remains an artisanal excellence unmatched anywhere on earth, a living heritage, still crafted with the same passion it always has been.
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Mushroom & Parmigiano Reggiano risotto
Crispy roasted potatoes with Parmigiano Reggiano
Spiced carrot soup with Parmigiano Reggiano crisps
Sweet potato and zucchini loaf
The sponsorship of this recipe is funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
Parmigiano Reggiano PDO is a hard, grainy cow-milk cheese made in five provinces of Italy: Parma, Reggio Emilia, Modena, Mantova to the right of the Po River, and Bologna to the left of the Reno River. This cheese is salted in brine, then aged for a minimum of 12 months, with many wheels matured for 24, 36, or even 48 months or more, to develop a deeper, nuttier flavour and a firmer, more granular texture. This additive-free process celebrates a unique artisanal approach that is protected by EU PDO (Protected Designation of Origin) status.
You can spot authentic Parmigiano Reggiano PDO by its rind: genuine wheels are stamped all over with tiny dotted lettering that repeats “Parmigiano Reggiano,” along with the dairy’s registration number and the month and year of production.
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