Parmesan Chicken – by Zachary Noh

ingredients

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra-large eggs
1 TB 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
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
(In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.)

directions

1
Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
2
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 TB 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.
3
Heat 1 TB of butter and 1 TB of olive oil in a large sauté 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 chickep breast. Serve with extra grated Parmesan.

notes

This is one of Zachary's favorite recipes. He is quite a picky eater, but he really enjoys food that is crunchy and cheesy. This dish fits both requirements. We hope that you and your family will enjoy this chicken dish as well. Bon appetite!

Source: ELF