Name: Parmesan Chicken
Total time: 30 min
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; 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

Parmesan Chicken

Ina Garten

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Total Time 30

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.