This delicious and easy breaded chicken is dressed with tossed salad greens and a sprinkling of Parmesan.
Dovetaiilng TIp: Prepare 2 to 3 extra chicken breasts to be used day 5 in Crispy Chicken Cobb Salad.
|4 to 6||boneless, skinless chicken breasts|
|1 cup||all-purpose flour|
|1 teaspoon||kosher salt|
|1/2 teaspoon||freshly ground black pepper|
|1 1/4 cup||seasoned dry bread crumbs|
|1/2 cup||freshly grated parmesan, plus extra for serving|
|good olive oil|
|salad greens for 6, washed and spun dry|
|1||recipe lemon vinaigrette , recipe follows|
|1/4 cup||freshly squeezed lemon juice (2 lemons)|
|1/2 cup||good olive oil|
|1/2 teaspoon||kosher salt|
|1/4 teaspoon||freshly ground black pepper|
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.