- 2
Ingredients
- 3/4 tsp fresh lemon juice
- 3/4 tsp white wine vinegar
- 1/2 tsp minced shallots
- Kosher salt to taste & dash of sugar
- 2 (4 oz) skinless, boneless chicken breasts
- 1/3 cup dry breadcrumbs
- 2 TBS grated Parmigiano-Reggiano cheese
- 2 TBS flour
- 1 egg white, lightly beaten
- 5 tsp olive oil, divided (1 TBS / 2 tsp)
- 2 cups packed spring mix salad greens
- 2 lemon wedges
Preparation
Step 1
1. Combine juice, vinegar, shallots, salt, & sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2" thickness using a meat mallet or heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with salt and pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 TBS oil in a large skillet over medium-high heat. Add chicken, cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 tsp oil and pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast and 1 cup salad on each of 2 plates. Serve with lemon wedges.
Makes 2 servings. Each serving = 9 Weight Watchers points.