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Parmesan Breaded Chicken

ChickenStove-TopGastro-Pub

Time: 30 minutes

Yield: 6 servings

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About

Is your barnyard of chicken-themed menu ideas going to the birds?! Let's take a drive from the country and explore a more civilized approach with our Parmesan Breaded Chicken recipe. The cooked-to-perfection, juicy chicken, paired with the richness of the Parmesan cheese crust, riding alongside the zesty lemon-vinaigrette salad, will be a universally accepted winner for all! Don't let another dry, boring, not-a-winner-not-a-winner-chicken-dinner go by. With this Parmesan Breaded Chicken, you will be strutting your stuff in no time. So go ahead, invite all of your friends over, city and country folk alike, for the best chicken meal they've ever had! With this dish on your farmhouse table, those chicken-blues are sure to fly the coop!

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Ingredients

  • For the chicken breasts:
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry breadcrumbs
  • 1/2 cup parmesan, freshly grated, plus more, to taste, for serving
  • 4-6 chicken breasts, boneless and skinless, pounded to 1/4-inch-thickness
  • extra-virgin olive oil, to taste
  • unsalted butter, to taste
  • For the salad:
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 servings salad greens

Directions

Step 1 -In a shallow dish, add the flour, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper.

Step 2 -In a second shallow dish, add the eggs and the water and beat well.

Step 3 -In a third shallow dish, add the breadcrumbs and the grated parmesan cheese and mix well.

Step 4 -Coat both sides of the chicken breasts in the flour mixture, the egg mixture, and the breadcrumb mixture, lightly pressing them so the breadcrumbs adhere.

Step 5 -In a large skillet over medium-low heat, heat the olive oil and the butter.

Step 6 -Cook the chicken breasts in the oil mixture, working in batches, until they reach an internal temperature of 165 degrees F, about 2-3 minutes per side.

Step 7 -While the chicken breasts are cooking, in a small bowl, whisk the lemon juice, the remaining olive oil, the remaining kosher salt, and the remaining black pepper together.

Step 8 -In a large bowl, add the salad greens and the lemon vinaigrette and toss well to cover.

Step 9 -Serve the chicken breasts with the salad, topped with more of the parmesan cheese.

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