{eat on it} parmesan chicken

i discovered another yummy and impressive quick fix meal.


parmesan chicken
1 cup of all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 extra large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmesan {plus extra for serving}
unsalted butter
olive oil
arugula greens {washed and spun dry}
1 recipe lemon vinaigrette

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 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 2-3 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 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.

{serves 6}

recipe discovered on: brown eyed baker

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