* Parmesan Chicken

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Parmesan Chicken

  • ·         4 to 6 boneless, skinless chicken breasts
  • ·         1 cup all-purpose flour
  • ·         1 teaspoon kosher salt
  • ·         1/2 teaspoon freshly ground black pepper
  • ·         2 extra-large eggs
  • ·         1 tablespoon water
  • ·         1 1/4 cups seasoned dry bread crumbs or Panko
  • ·         1/2 cup freshly grated Parmesan, 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: 
  • ·         1/4 cup freshly squeezed lemon juice (2 lemons) 
  • ·         1/2 cup good olive oil
  • ·         1/2 teaspoon kosher salt
  • ·         1/4 teaspoon freshly ground black pepper


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

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. 

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: 

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

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