Parmesan Chicken
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Cooking Time:
10 min
Prep Time:
20 min
Total Time:
30 min
Servings:
6 servings
Ingredient
14 to 6 boneless, skinless chicken breasts
21 cup all-purpose flour
32 teaspoons kosher salt
41/2 teaspoon freshly ground black pepper
52 extra-large eggs
61 tablespoon water
71 1/4 cups seasoned dry bread crumbs
81/2 cup freshly grated Parmesan, plus extra for serving
9Unsalted butter
10Good olive oil
11Baby arugula and mesclun mixed for 6, washed and spun dry
121 recipe Lemon Vinaigrette, recipe follows
131/4 cup freshly squeezed lemon juice (2 lemons)
141/2 cup good olive oil
151/2 teaspoon kosher salt
161/4 teaspoon freshly ground black pepper
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Nutritional components
- Serving Size1 of 6 servings
- Calories749
- Total Fat39g
- Saturated Fat9g
- Carbohydrates34g
- Dietary Fiber2g
- Sugar2g
- Protein63g
- Cholesterol253mg
- Sodium807mg
Cooking process
Step 1Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Step 2Combine 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.
Step 3Heat 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.
Step 4In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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