Ingredients Jump to Instructions ↓

  1. Parmesan Chicken

  2. Serves 6 6 boneless, skinless chicken breasts

  3. 1 cup all-purpose flour

  4. 1 teaspoon kosher salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 2 extra-large eggs

  7. 1 tablespoon water

  8. 1 1/4 cups seasoned dry bread crumbs

  9. 1/2 cup freshly grated Parmesan, plus extra for serving

  10. Unsalted butter

  11. extra virgin olive oil

  12. Salad greens for 6, washed and spun dry

  13. Pound the chicken breasts until they are 1/4-inch thick. You can

  14. use either a meat mallet or a rolling pin.

  15. Combine the flour, salt, and pepper on a dinner plate. On a second

  16. plate, beat the eggs with 1 tablespoon of water. On a third plate,

  17. combine the bread crumbs and 1/2 cup grated Parmesan. Coat the

  18. chicken breasts on both sides with the flour mixture, then dip both

  19. sides into the egg mixture and dredge both sides in the bread-crumb

  20. mixture, pressing lightly.

  21. 1 tablespoon of butter and 1 tablespoon of olive oil in a large

  22. 2 or 3 chicken breasts on medium-low heat for to 3 minutes on each side, until cooked through. Add more butter

  23. and oil and cook the rest of the chicken breasts. Toss the salad

  24. greens with lemon vinaigrette. Place a mound of salad on each hot

  25. chicken breast. Serve with extra grated Parmesan.

  26. Lemon Vinaigrette

  27. 1/4 cup freshly squeezed lemon juice (2 lemons)

  28. 1/2 cup good olive oil

  29. 1/2 teaspoon kosher salt

  30. 1/4 teaspoon freshly ground black pepper

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

  32. and pepper.


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