Chicken Parmesan with Lemon Vinaigrette
We don’t eat chicken that often, but you can’t go wrong with parmesan chicken. My boys thought it was hilarious that I put the salad on top of the chicken. The vinaigrette is very light and refreshing and a nice addition to the fried chicken. I’m not the biggest fan of chicken unless it’s pounded really thin and coated in something crunchy. For us, this was a fancy, easy and yummy dinner. Give it a try!
Start by pounding your chicken breasts with a meat mallet. You want them about 1/4 inch thick.
Combine bread crumbs and 1/2 cup grated Parmesan cheese on a plate.
On another plate, combine flour, salt and pepper on a dinner plate. On another plate, beat the 2 eggs with 1 tablespoon of water. Guess I forgot that picture. I’m sure you understand.
Coat chicken breasts on both sides with flour mixture, then dip both sides into the egg mixture then dredge both sides in the bread-crumb mixture. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan. Cook 2 to 3 chicken breasts on medium for a few minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
For your vinaigrette, whisk together lemon juice, olive oil, salt and pepper.
Toss your salad greens with the lemon vinaigrette and place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan and your favorite sides. Such a lovely and tasty dinner!