PParmesan Chicken with Spring Greens and a Lemon Vinaigrette
IIna Garten proclaims that this recipe for Parmesan Chicken is one of her favorite "go to" recipes. I can see why! It's fast, it's easy and it's so delicious! Chicken breasts are pounded thin, then coated with a mixture of egg, Parmesan cheese and Panko Crumbs. The chicken is quickly fried in a little oil, then served with a simple salad and dressing of fresh lemon and olive oil. So simple and delicious! This menu will make you a rock star in no time at all!
Servings 6
Calories 422kcal
Ingredients
- 4 to 6 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups panko bread crumbs or seasoned bread crumbs
- 1/2 cup freshly grated Parmesan plus extra for serving
- 2 Tbsp Unsalted butter
- 2 Tbsp olive oil
For the salad greens:
- 6 cups Salad greens washed and spun dry
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
Instructions
For the chicken:
- Pound the chicken breasts until they are 1/4-inch thick by placing plastic wrap on top. 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 panko or 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.
- 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.
For the salad:
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Notes
Recipe adapted from: Ina Garten, Food Network
NOTE: I've made this recipe a few times and much prefer Panko crumbs instead of traditional bread crumbs because of the extra crunch.
Nutrition
Calories: 422kcal | Carbohydrates: 27g | Protein: 9g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 839mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 13.2mg | Calcium: 138mg | Iron: 2.3mg