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Parmesan Chicken

Parmesan Chicken
PREP TIME
20 min
COOK TIME
10 min
YIELDS
6 servings

2002, Barefoot Contessa Family Style, All Rights Reserved.

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Ingredients

Parmesan Chicken

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
Unsalted butter
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
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Directions

Step 1

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Step 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.

Step 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.

Step 4

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

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