Parmesan Chicken
Serves 6
Recipe By: Ina Garten
Published in: Barefoot Contessa At Home
6boneless -- skinless chicken breasts
1 cup all-purpose flour
1 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2extra- large eggs
1 tablespoons water
1 1/4 cup 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
1 recip eLemon Vinaigrette -- recipe follows
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:
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
In a small bowl, whisk together the lemon juice, olive oil, salt, and
pepper.
Yield: 6 servings
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 servings
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