Parmesan Chicken | Recipes

Ingredientes

• 1/4 cup freshly squeezed lemon juice (2 lemons)

Preparación

1. 1

   Pound the chicken breasts until they are ¼-inch thick using a meat mallet or a rolling pin (you can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board).

2. 2

   Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate.

3. 3

   Beat the eggs with 1 tablespoon of water in a large shallow bowl.

4. 4

   On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese.

5. 5

   Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.

6. 6

   Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in a 200-degree oven on a sheet pan for up to 15 minutes). Add more butter and oil and cook the rest of the chicken breasts.

7. 7

   Make the Lemon Vinaigrette: Measure the lemon juice in a 1-cup glass measuring cup, add ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper, and whisk together.

8. 8

   Toss the salad greens with the lemon vinaigrette.

9. 9

   Place each chicken breast on a plate and pile a mound of salad on top. Serve hot with shaved or grated Parmesan on top.