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Parmesan Chicken

August 4, 2009



* 4 to 6 boneless, skinless chicken breasts
* 1 cup all-purpose flour
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 extra-large eggs
* 1 tablespoon water
* 1/4 cups seasoned dry bread crumbs
* 1 cup fresh bread crumbs
* 1 teaspoon seasoned salt, like McCormick
* 1/2 cup freshly grated Parmesan, plus extra for serving
* Unsalted butter
* Good olive oil
* Salad greens for 6, washed and spun dry
* 1 recipe Lemon Vinaigrette, recipe follows

Place the chicken breasts in a plastic ziploc bag & pound out until they are 1/4-inch thick.

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, seasoned salt 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.

Lemon Vinaigrette:

* 1/8 cup freshly squeezed lemon juice (1 lemon)
* 1/4 cup good olive oil
* 1/2 teaspoon dijon mustard
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings
– adapted from Ina Garten

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