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Chicken Parmesan with Lemon Vinaigrette

February 29th, 2012

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!

Parmesan Chicken

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!

Recipe: Parmesan Chicken

Serves 6
Meal type Main Dish
By author Ina Garten

Ingredients

Parmesan Chicken

  • 1 pound boneless, chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • good olive oil
  • unsalted butter

Vinaigrette

  • salad greens
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Pound the chicken breasts until they are 1/4 inch thick with a meat mallet. 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 with 1/2 cup grated Parmesan cheese. 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.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 to 3 chicken breasts on medium for a few minutes, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Whisk together the lemon juice, olive oil, salt and pepper. Toss the vinaigrette with the salad greens. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

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  1. Season Bruce
    March 1st, 2012 at 18:28 | #1

    I have been following your blog for a while and printing off recipes that I want to make. Tonight I made the parmesan chicken and my whole family loved it!! My 4 year old daughter is soooooo picky, and she ate 2 helpings! My 7 year old son loved it so much he ate almost 2 chicken breasts! Thanks for posting all these recipes. I look forward to making more soon! Hope you and your family are doing well!

  2. March 1st, 2012 at 19:07 | #2

    Thanks so much Season!! I’m so glad your entire family liked it. I always wonder if anyone is reading or cooking anything from my our blog! Hope you guys are good and had fun skiing!! @Season Bruce

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