Ingredients Jump to Instructions ↓

  1. 4 to 6 boneless, skinless chicken breasts

  2. 1 C all purpose flour

  3. 1 tsp kosher salt

  4. 1/2 tsp fresh ground black pepper

  5. 2 extra large egg s

  6. 1 Tbs water

  7. 1 1/4 C seasoned dry bread crumbs

  8. 1/2 C freshly grated Parmesan , plus extra for serving Butter Good olive oil Salad green s for 6, washed and spun dry

  9. 1 recipe Lemon Vinaigrette, recipe follows Lemon Vinaigrette:

  10. 1/4 C freshly squeezed lemon juice (2 Lemons)

  11. 1/2 C good olive oil

  12. 1/2 tsp kosher salt

  13. 1/4 tsp freshly ground black pepper In a small bowl, whisk together all ingredients.

Instructions Jump to Ingredients ↑

  1. Pound the chicken breasts until they are ¼ inch thick. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbs or water. On a third plate, combine the bread crumbs and ½ C 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 Tbs of butter and 1 Tbs of olive oil in a large saute pan and cook 2 or 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 breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.


Send feedback