Parmesan Chicken
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 to 6 | boneless, skinless chicken breasts |
| 1 cup | all-purpose flour |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 | extra-large eggs |
| 1 tablespoon | water |
| 1 1/4 cup | seasoned dry bread crumbs |
| 1/2 cup | freshly grated parmesan, plus extra for serving |
| unsalted butter | |
| 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 |
Directions:
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.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Source: foodnetwork.com
