Photo: Parmesan Chicken Recipe
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:
- 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
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
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By Jess330
on May 20, 2012
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This might be the best chicken I've ever had. Simple to make and the flavors are a delicious combination. I was thinking of bypassing the the argula/lemon salad, but didn't and am so glad! It adds so much to the dish.
By tammypelter_9233620
calistoga, CA
on March 02, 2012
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I have had this recipe in my files for awhile and finally made it. Very easy and very yummy. Takes a little time to pound out the meat, then dip the chicken into three plates but worth the time. Makes good sandwiches the next day. I did not do the salad thing this time but certainly will next. Good for a girls nite in!
By theresekemp_7846792
Minneapolis, MN
on February 27, 2012
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This recipe is very simple and very tasty. It can be served with so many things. I don't cook chicken very often and I love that I have this recipe in my arsenal for something quick that everyone seems to love. I love to cook recipes that use the staples in my cupboards and don't require a lot of special ingredients for those days when I get home from work and just want something good tasting and easy to repair and semi good for you.
Read all 431 reviews