Food Network: Parmesan Chicken

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Parmesan Chicken
2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

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. 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 saute 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. Toss the salad greens with lemon
vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

Ingredients
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions
In a small bowl, whisk together the lemon juice, olive oil, salt, and
pepper.

Yield: 6 servings