The 5 Secrets To Dana's Parmesan Crusted Chicken: Unlocking The Iconic Cooper's Hawk Recipe

Dana's Parmesan Crusted Chicken is more than just a menu item; it is a culinary institution and a top-rated signature dish at Cooper's Hawk Winery & Restaurants, a favorite among patrons across the United States. As of December 2025, this dish continues to garner fresh, positive reviews for its perfect balance of a golden, crispy parmesan crust and a tender, juicy chicken breast, all elevated by a bright lemon butter sauce and a fresh tomato basil relish. This article dives deep into the history, the key components, and the secrets behind this beloved meal, offering a comprehensive guide for anyone looking to recreate the magic at home. The dish's enduring popularity lies in its thoughtful composition, which pairs a classic Italian-American preparation—the crispy, cheesy chicken—with sophisticated, fresh accompaniments. It is a testament to the vision of the restaurant's founders, who sought to create memorable food and wine experiences. Understanding the dish requires knowing the person it is named after, which adds a layer of topical authority to this celebrated recipe.

Dana McEnery: The Inspiration Behind a Culinary Icon

The signature dish "Dana's Parmesan Crusted Chicken" is named in tribute to Dana McEnery, the co-founder of Cooper's Hawk Winery & Restaurants. Dana, alongside her husband, Tim McEnery, is one of the driving forces behind the concept that seamlessly blends a modern casual restaurant, a Napa-style tasting room, and an artisanal retail market. The first Cooper's Hawk location opened in 2005 in Orland Park, Illinois. The concept was built on the passionate belief that food and wine have the power to forge lasting connections and create new memories. While Tim McEnery is often cited as the CEO and primary founder, Dana's influence is clearly cemented in the menu with this iconic, crowd-pleasing entree. The inclusion of a dish named after a founder is a tradition at Cooper's Hawk, as another menu item is a tribute to Tim McEnery’s father.

Dana McEnery Profile at a Glance

• Name: Dana McEnery
• Role: Co-Founder of Cooper's Hawk Winery & Restaurants
• Co-Founder: Tim McEnery (Husband)
• First Location Opened: 2005, Orland Park, Illinois
• Signature Menu Tribute: Dana's Parmesan Crusted Chicken
• Company Vision: To create a unique and memorable experience fusing an upscale restaurant with a working winery and tasting room.

The Secret to Dana's Parmesan Crusted Chicken: Components Revealed

The success of Dana's Parmesan Crusted Chicken is not just the chicken itself, but the perfect synergy of its four main components. This dish is a masterclass in balancing rich flavors with bright, acidic notes. The official menu description highlights these essential elements.

1. The Parmesan-Crusted Chicken

The chicken breast is typically pounded thin to ensure even cooking, resulting in a tender, juicy interior. The crust is the star, featuring a savory blend of breadcrumbs and grated Parmesan cheese. Crucially, the crust is often described as having a "crisp fried crust," which suggests it is pan-fried or shallow-fried to achieve a golden-brown, crunchy texture before potentially being finished in the oven. This method creates a superior crust compared to simple oven-baking.

2. The Lemon Butter Sauce (Lemon Butter)

This is the essential liquid gold that cuts through the richness of the fried, cheesy chicken. The sauce is a simple yet elegant emulsion of butter, fresh lemon juice, and often a hint of white wine or garlic. It is poured over the chicken, adding a beautiful sheen and a bright, zesty flavor that prevents the dish from feeling too heavy. The lemon garlic butter sauce is a key LSI keyword and a vital part of the overall flavor profile.

3. The Tomato Basil Relish

The tomato basil relish provides a fresh, textural contrast. This is a simple, uncooked mixture of diced tomatoes, fresh basil, and often a splash of balsamic vinegar or olive oil. It is typically spooned over the top of the chicken just before serving. This fresh, acidic topping is what distinguishes Dana's dish from a traditional Chicken Parmesan, which usually uses a cooked marinara sauce.

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4. The Sides: Betty's Potatoes and Garlic Green Beans

The meal is served with two classic, comforting sides: Betty's Potatoes and Garlic Green Beans. Betty's Potatoes (sometimes referred to as Mary's Potatoes in older reviews) are often described as creamy, smashed, or mashed potatoes, providing a smooth, rich base to soak up the lemon butter sauce. The crisp-tender garlic green beans add a necessary green vegetable and a slight textural bite to complete the plate.

Recreating the Cooper's Hawk Masterpiece: A Copycat Recipe Guide

Recreating the rich flavors and crispy texture of Dana's Parmesan Crusted Chicken at home is entirely possible by focusing on the individual components. This copycat recipe guide will help you achieve the same results as the famous restaurant entree.

Step 1: Preparing the Chicken and Crust

• The Cut: Use four boneless, skinless chicken breasts. Slice them horizontally or pound them to a uniform thickness of about 1/2 inch. Season both sides with kosher salt and black pepper.
• The Breading: Prepare a standard three-part breading station. The first bowl contains all-purpose flour. The second bowl contains beaten eggs mixed with a splash of water and a dash of Italian seasoning. The third bowl is the key: a mixture of Panko breadcrumbs (for superior crunch), grated Parmesan cheese, and a blend of garlic powder and onion powder.
• Breading Technique: Dredge the chicken in flour, then egg, and finally press firmly into the Panko and Parmesan mixture to ensure a thick, golden cheesy crust.

Step 2: Cooking for Maximum Crispiness

To achieve that signature "crisp fried crust," a shallow fry is recommended. Heat about 1/2 inch of canola or vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until the crust is a deep golden brown and crispy. If the chicken is thick, finish it in a preheated oven (375°F/190°C) for 5-7 minutes until the internal temperature reaches 165°F (74°C).

Step 3: The Zesty Lemon Butter Sauce

The sauce should be made while the chicken is cooking. In a small saucepan, melt a few tablespoons of unsalted butter. Add minced garlic and sauté for one minute. Deglaze the pan with a splash of dry white wine (optional) or chicken broth. Finally, stir in the juice of half a lemon, a pinch of salt, and a sprinkle of fresh parsley. This quick, bright sauce is a game-changer.

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Step 4: The Fresh Tomato Basil Relish

Keep this component simple and fresh. Dice two ripe Roma tomatoes. Toss them in a bowl with a handful of chiffonade fresh basil leaves, a tablespoon of extra virgin olive oil, and a small splash of balsamic vinegar. Season lightly with salt and pepper. This relish should be served at room temperature.

Step 5: Plating the Iconic Dish

To plate the dish like a Cooper's Hawk chef, first spoon a generous serving of your mashed or smashed potatoes (Betty's Potatoes copycat) onto the plate. Place the crispy parmesan crusted chicken breast next to the potatoes. Drizzle a generous amount of the warm lemon butter sauce over the chicken and allow it to pool slightly on the plate. Finish by spooning the vibrant tomato basil relish over the top of the chicken. Serve immediately with a side of sautéed garlic green beans for a complete and unforgettable meal.