Tuesday, November 5, 2013

Parmesan Chicken

6 boneless chicken breasts
1 c. flour
1 t. kosher salt
1/2 t. black pepper
2 extra large eggs
1 1/4 c. seasoned bread crumbs
1 12 c. freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette

Pound chicken breasts until 1/4 " thick.  Combine flour, salad and pepper on a dinner plate.  On a second plate, beat the eggs with 1 T. of  water.  On a third plate combine the bread crumbs and 1/2 c. 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 crumbs, pressing lightly.

Heat 1 T. of butter and 1 T. olive oil in a large saute pan and cook 2 or 3 breasts on med. low heat for 2 to 3 minutes on each side until cooked through.  Add more butter and oill and cook the rest of the chicken breasts.  Toss the salad greens with the lemon vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated cheese.

Lemon Vinaigrette:

1/4 c. fresh lemon juice (2 lemons )
1/2 c. olive oil
1/2 t. salt
1/4 t. pepper

1/4 lb.  good Parmesan cheese

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