Parmesan Chicken

This easy breaded chicken is dressed with tossed salad greens and a sprinkling of Parmesan. Dovetailing Tip: Cook an additional 2 chicken breasts to use on day 4 in Parmesan Chicken Linguini.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 538

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 cups 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.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Source: foodnetwork.com


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