Recipe courtesy of Ina Garten
Episode: Mystery Guest
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Lemon Vinaigrette: 

Directions

Watch how to make this recipe.

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: 

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

Pairs well with Pinot Grigio

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