Parmesan Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 boneless, skinless chicken breasats
1 c all purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra large eggs
1 1/4 c. seasoned dry bread crumbs
1/2 c freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette
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Directions: |
Directions:Pound the chicken breasts until they are 1/4 inch thick. (You can put them between wax paper or plastic wrap while you pound them). You can use either a meat mallet or a rolling pin.
Combine the 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 c. 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 sides in the bread crumb mixture, pressing lightly.
Heat 1 tbsp. of butter and 1 tbsp. of olive oil in a large saute pan adn 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 chicken breast. Serve with extra grated parmesan.
The chicken breasts can be kept warm in a 200º oven for about 15 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This recipe, from the Barefoot Contessa, is easy and uses few ingredients. The combination of the hot, crispy chicken and the cold, fresh salad is refreshing.
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