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Chicken Parmesan
I got this recipe from watching Ina Gardner. I didn't change it at all.
All my kids love this recipe. I especially love the lemon vinaigrette on the salad greens
cup freshly grated Parmesan, plus extra for serving
unsalted butter
good olive oil
salad greens for 6, washed and spun dry
1
recipe lemon vinaigrette, recipe follows
1/4
cup freshly squeezed lemon juice (2 lemons)
1/2
cup good olive oil
1/2
tsp kosher salt
1/4
tsp freshly ground black pepper
directions
lb 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
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
lemon vinaigrette
in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper
yield: 6 servings
Directions
1.
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
2.
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.
3.
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.
4.
Lemon Vinaigrette:
5.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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By
tracy
