Parmesan Chicken
Megan Clark
ingredients
- 6 boneless skinless chicken breasts
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 extra-large eggs
- 1 1/4 cup seasoned dry bread crumbs
- 1/2 cup freshly grated parmesan cheese, 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 olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
directions
- 1
Pound chicken breasts until they are 1/4 inch thick.
- 2
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 cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sided in the bread-crumb mixture, pressing lightly.
- 3
Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large saute pan and cook 2-3 chicken breasts on medium low heat for 2-3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken. Toss the salad greens with the lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated parmesan cheese.
- 4
Lemon Vinaigrette:
- 5
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
Source: Megan Clark
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