4-6 servings
Ingredients for the 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 eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Unsalted butter
- Olive oil
Ingredients for the Salad & Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad greens for 6, washed and spun dry
Instructions
- Pound the chicken breasts until they are 1/4-inch thick using 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 sauté 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 as needed, and cook the remaining chicken breasts.
- Prepare the Lemon Vinaigrette by whisking together the lemon juice, olive oil, kosher salt, and freshly ground black pepper.
- Toss the salad greens with the Lemon Vinaigrette. Place a mound of salad on each plate with the hot chicken breast. Serve with extra grated Parmesan.
- Enjoy!