|Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal.|
|I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!|
- 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
- salt and pepper
- 1/4 cup all-purpose flour
- 1/2 panko
- 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 teaspoon water
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- spring greens (enough for 2 servings)
- lemon vinaigrette
- freshly shredded or shaved Parmesan
- lemon wedge
1. Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works. Lightly salt and pepper chicken.
2. Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast). In a second shallow dish, beat the egg with 1 teaspoon of water. Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through. If the breading is browning too quickly turn down the heat. At this point, you can put the cooked breast in a 200-degree oven to keep warm until ready to serve. Toss the salad greens with lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with Parmesan.
Yield: 2 servings (This recipe can be easily doubled or tripled)