Parmesan Chicken with Greens

Parmesan Chicken with Greens

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


  1. Pound the chicken breasts until they are 1/4-inch thick using 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.
  3. 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.
  4. 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.
  5. Prepare the Lemon Vinaigrette by whisking together the lemon juice, olive oil, kosher salt, and freshly ground black pepper.
  6. 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.
  7. Enjoy!
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