Parmesan Chicken

By mackenzielester

Ingredients

• 6 boneless, skinless chicken breasts
• 1 c flour
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 extra large eggs
• 1 ¼ c seasoned dry bread crumbs
• ½ c freshly grated Parmesan cheese, plus extra for serving
• Good olive oil
• Salad greens for 6, spun and dry
• Lemon vinaigrette

Preparation

Step 1

Pound the chicken breasts until they are ¼ inch thick.
Combine the flour, salt and pepper on a dinner plate. On a 2nd plate, beat the eggs with 1 T of water. On a 3rd plate, combine the bread crumbs and ½ grated parmesan cheese. 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 T butter & 1 T olive oil in a large sauté pan and cook 2 or 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 mount of salad on each hot chicken breast.