Parmesean Chicken

Here's a great recipe that I found on foodnetwork.com from Barefoot Contessa. It's very simple!


Ingredients

4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 tsp salt 

1/2 tsp freshly ground black pepper

2 extra-large eggs

1 Tbs water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated parmesean, plus extra for serving

Unsalted butter

Olive Oil 

Salad greens for 6, washed and dry

1 recipe Lemon Vinaigrette, recipe follows


Directions  

1. Pound the chicken breasts until they are 1/4-inch thick with 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 Tbs of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.

3. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and cover both sides in the bread-crumb mixture, pressing lightly.

4. Heat 1 Tbs of butter and 1 Tbs 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.

5. Toss the salad greens with the lemon vinaigrette. Serve the chicken with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

    In a small bowl, whisk the lemon juice, olive oil, salt, and pepper together.
    Yield: 6 servings

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