Parmesan Chicken
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Kosher Salt1 tbsp
Water1.25 cups
Bread Crumb (seasoned dry)1 cup
Olive Oil (good)Directions:
1
Watch how to make this recipe
2
Pound the chicken breasts until they are 1/4-inch thick
3
You can use either a meat mallet or a rolling pin
4
Combine the flour, salt, and pepper on a dinner plate
5
On a second plate, beat the eggs with 1 tablespoon of water
6
On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan
7
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
8
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
9
Add more butter and oil and cook the rest of the chicken breasts
10
Toss the salad greens with Lemon Vinaigrette
11
Place a mound of salad on each hot chicken breast
12
Serve with extra grated Parmesan
13
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper