Crispy Parmesan Chicken
Discover the perfect harmony of crispy Parmesan chicken paired with a refreshing lemon vinaigrette salad in this easy-to-make recipe.
Servings: 6
Calories: 545kcal
Equipment
- 1 tong
- 1 whisk
- 1 meat mallet or
Ingredients
Parmesan Chicken
- 6 boneless, skinless, chicken breats
- 1 cup all-purpose flour
- 2 extra-large eggs
- 1 tbsp water
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1¼ cups seasoned dry bread crumbs
- ½ cup finely grated Parmesan cheese + extra for serving
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- Baby salad greens-enough for 6 people
Lemon Vinaigrette
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prepare chicken breasts: Pound chicken breasts to ¼ inch thick. Use either a meat mallet or a rolling pin. You can pound the chicken between two pieces of waxed paper, or plastic wrap, in a gallon plastic bag, or directly on a cutting board.
- Setup dredging station: you will need three large shallow bowls/plates. In the first, whisk together the flour with two teaspoons of salt and one teaspoon of black pepper. In the second bowl, whisk together the breadcrumbs and Parmesan cheese. In the third bowl, whisk together the two extra-large eggs with one tablespoon of water until light and frothy.
- Coating the chicken: Step one: coat both sides of the chicken breast in the flour mixture. Dust off excess flour. Step two: Dip the floured chicken in the egg mixture, making sure both sides are immersed. Step three: dredge both sides of the chicken in breadcrumbs and Parmesan cheese mixture.
- Cook Chicken: Heat one tablespoon of butter and one tablespoon of olive oil in a large 12-inch saute' pan over medium-low heat. Cook two breasts at a time for 2-3 minutes on each side until cooked thoroughly. Remove cooked chicken to a wire rack in a baking pan and place in a 200-degree oven to keep warm. They can stay in the oven for up to 15 minutes before serving. Add more butter and oil to the saute' pan and continue this process until all the chicken is cooked,
- Serving: Toss salad greens and any desired salad additions with the Lemon Vinaigrette dressing Place the salad on a dinner plate, and beside the salad, place one Parmesan chicken breast; grate or shave Parmesan cheese over the salad and chicken breast.
- Lemon Vinaigrette Dressing: Before cooking the chicken, mix the vinaigrette dressing. In a small mixing bowl, whisk together 1/4 cup of freshly squeezed lemon juice, ½ cup of good olive oil, one teaspoon of salt, and ½ teaspoon of black pepper. Whisk again before tossing with salad greens.
Notes
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Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 35g | Protein: 58g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 236mg | Sodium: 1932mg | Fiber: 1g