- prep time20 min
- total time 30 min
- serves 6
2002, Barefoot Contessa Family Style, All Rights Reserved.
4 - 6 boneless skinless chicken breasts
1 cup all-purpose flour
1 tsp kosher salt
½ tsp freshly ground black pepper
2 extra-large eggs
1 Tbsp water
1 ¼ cups seasoned dry bread crumbs
½ cup Parmesan, freshly grated, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette (recipe follows)Lemon Vinaigrette
¼ cup lemon juice, freshly squeezed
½ cup good olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
1. Pound the chicken breasts until they are 1/4-inch thick. You can use either 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 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.
3. 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. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.