Parmesan Chicken

Chef’s Note

“From the barefoot contessa –”








  • 6 boneless skinless chicken breasts
  • 1 cupall-purpose flour
  • 1 teaspoonkosher salt
  • 12 teaspoonfresh ground black pepper
  • 2 extra-large eggs
  • 1 14 cupsseasoned dry bread crumbs
  • 12 cup freshly grated parmesan cheese, plus extra for serving
  • unsalted butter
  • olive oil
  • salad greens, for 6 washed and spun dry
  • 14 cupfresh lemon juice (2 lemons)
  • 12 cupolive oil
  • 12 teaspoonkosher salt
  • 14 teaspoonfresh ground black pepper
  • Directions

  • 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 with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup 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 tablespoon of butter and 1 tablespoon of olive 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 butter and oil and cook the rest of the chicken breasts.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  • Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
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