Parmesan Chicken Recipe

Parmesan Chicken

Ina Garten
Total Time 30 minutes
Servings 6 servings

Ingredients
  

  • 4-6 boneless, skinless chicken breasts
  • 1 cup all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 extra large eggs
  • 1 tbsp water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated parmesan, plus extra for serving
  • unsalted butter
  • good olive oil
  • baby arugula and mesclun mixed for 6, washed and dried

lemon vinaigrette

  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good oilve oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • 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 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. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette

  • n a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Similar Posts