Parmesan Chicken

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P-e-r-f-e-c-t. At first I thought the lemon dressing was strong, but the longer it sat, and the flavors settled, it tasted so good. The greens and dressing are the perfect combination with this chicken. This is my first Ina recipe, and I am impressed!

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speechless. wow. everyone was impressed.

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Made this for me and my 13 year old son. Everything was great. Very easy and delicious. Thanks

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The Parmesan Chicken was really easy to make, and the taste was wonderful!

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great recipe and a goes great with the salad greens on top!

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another great recipe from ina. so easy and delicious. next time i will add a little salt and pepper to the chicken before dredging in the flour. the salad dressing needed a little more umpf too, so i will tweek next time with a little more lemon and maybe some mustard.

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Really great recipe! It was a wonderful change to the standard boring chicken dinner. I added a little ground red pepper to the flour mixture for an extra kick and it was awesome!!

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This was so easy (why is this rated as level intermediate recipe? and SO good. I would love to say that it was "light" as well but I think the frying negates that statement. I took a reviewer suggestion of adding part of a packet of Good Seasons salad mix to the flour and it did help to pick up the flavor level. My addition to the recipe was adding dijon mustard to the lemon vinaigrette - delish! I think it is important to make the lemon vinaigrette because that adds yet another layer of flavor to the chicken. I'll be making this one again for sure!

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I'm wondering, what did everyone serve as a side with this???

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A long time favorite. Flavors are delicious and if I'm making for company, I could the chicken before guests arrive so I don't have to stay by the stove. Keep cooked chicken breasts in oven at 210 degrees for up to an hour and serve when ready. The thinner you can pound the chicken breast, the faster the cooking time. Looks elegant but so easy. Thanks Ina