recipe adapted from: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe/index.html
Ingredients
4-6 boneless skinless chicken breast, pounded thin
1 cup flour
1 1/4 cup plain breadcrumbs
1/2 cup parmesan cheese
Salt & Pepper
2 eggs
1 tablespoon water
Butter & EVOO
Mixed Salad Greens
Lemon Vinaigrette for salad
Directions
Combine the flour, salt, & pepper in one plate. Whisk eggs and 1 tablespoon of water together in another plate. Combine breadcrumbs and paremsan cheese in another plate. Coat chicken on both sides in the flour, then egg, then breadcrumbs. Heat 1 tablespoon evoo and 1 tablespoon butter in a large saute pan. Cook chicken 3-4 minutes per side, until chicken is cooked through. Add more butter and evoo if needed to finish the chicken. Toss the salad greens with vinaigrette. Place a mound of salad on top of the hot chicken and shave parmesan on top.
Lemon Vinaigrette
Ingredients
Juice of 2 lemons
1/2 cup evoo
Salt & Pepper
Directions
In a small bowl whisk together all the ingredients.
