Tonight was no exception with a simple menu of Parmesan-chicken and lemon-vinaigrette greens, an old Ina Garten favorite!
Ingredients
4-6 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
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette Ingredients
Juice of 2 lemons, about 1/4 cup
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions for preparing chicken
- Pound chicken breasts until they are 1/4 inch thick; can use a meat mallet or rolling pin.
- Combine 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 bread crumbs and 1/2 cup of grated Parmesan.
- Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides into bread-crumb mixture, pressing lightly.
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and 2-3 chicken breasts on medium-low heat for 2-3 minutes per side. Add more butter and oil for remaining chicken breasts.
- Whisk vinaigrette ingredients and then toss salad greens; place mound of greens on each chicken breast. Top with additional Parmesan cheese.
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