Parmesan Chicken
"From the barefoot contessa - https://barefootcontessa.com/recipes/parmesan-chicken"
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 extra-large eggs
- 1 1⁄4 cups seasoned dry bread crumbs
- 1⁄2 cup freshly grated parmesan cheese, plus extra for serving
- unsalted butter
- olive oil
- salad greens, for 6 washed and spun dry
-
LEMON VINAIGRETTE
- 1⁄4 cup fresh lemon juice (2 lemons)
- 1⁄2 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- Pound the chicken breasts until they are 1/4 inch thick. 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 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 sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté 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.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
