Parmesan Chicken with Lemon Vinaigrette Salad
Lydia
This is from Barefoot Contessa’s Cookbook. It’s an easy quick dinner to serve and impress guests.
ingredients
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 extra large eggs
- 1 tbsp water
- 1 1/4 cups seasoned dry breadcrumbs
- 1/2 cup grated Parmesan, plus extra for serving
- unsalted butter
- olive oil
- salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Whisk all ingredients together in a small bowl.
directions
- 1
Pound the chicken breasts till they are 1/4 inch thick. Use a meat mallet or rolling pin.
- 2
Combine flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tbsp 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 tbsp butter and 1 tbsp 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 the lemon vinaigrette. Place a mound of salad on each hot chicken breast, serve with extra Parmesan.
notes
**can use veal instead of chicken. also you can use with a red sauce and fresh mozzarella**
Source: Lydia
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews