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Directions for: Parmesan Chicken
Ingredients
Parmesan Chicken4 - 6 boneless skinless chicken breasts
1 cup all-purpose flour
1 tsp kosher salt
tsp freshly ground black pepper
2 extra-large eggs
1 Tbsp water
1 cups seasoned dry bread crumbs
cup Parmesan, freshly grated, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette (recipe follows)
Lemon Vinaigrettecup lemon juice, freshly squeezed
cup good olive oil
tsp kosher salt
tsp freshly ground black pepper
Directions
Parmesan Chicken1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
2. 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.
3. 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 Vinaigrette1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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