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servings
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Ingredients
Chicken
- 6 Chicken Breasts boneless, skinless
- 1 cup Flour
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 extra-large Eggs
- 1 1/4 cups Seasoned Dry Bread Crumbs
- 1/2 cup Parmesan Cheese plus extra for serving
- Butter
- Olive Oil
- Salad greens for 6
- Lemon Vinaigrette see recipe
Lemon Vinaigrette (Makes 3/4 Cup)
- 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
Ingredients
Chicken
Lemon Vinaigrette (Makes 3/4 Cup)
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Instructions
Chicken
- 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 cheese. 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 sauté 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.
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