Ingredients
- 4 to 6 boneless, skinless chicken breasts
- 1 c. all-purpose flour
- 1 t. kosher salt
- 1/2 t. freshly ground black pepper
- 2 extra-large eggs
- 1 1/4 c. seasoned dry bread crumbs
- 1/2 c. freshly shaved Parmesan
- Unsalted butter
- Good olive oil or Grape Seed oil
Preparation
Step 1
Method:
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. On a third plate, the bread crumbs. 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 about 3-4 tablespoons of grape seed oil in a large sauté 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 oil if needed 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 shaved Parmesan.