Thursday, January 5, 2012

Parmesan Chicken


Makes 4-6 servings
Ingredients:

4-6 boneless, skinless chicken breasts
1 cup all-purpose flour
Salt and freshly ground pepper
2 large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated parmesan, plus extra for serving
Unsalted butter
Salad greens for 4-6 people, washed and spun dry
Lemon Vinaigrette (see below)

Directions:

Pound the chicken breasts until they are 1/4-inch thick.
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.

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