Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Read More

 

Sally's Recipe Of The Week: Parmesan Chicken With Lemony Greens


Parmesan Chicken With Lemony Greens

Serves 4

Here is what you need:

4 skinless, boneless chicken breasts

1 cup all-purpose flour

2 eggs

1 ¼ cups bread crumbs, seasoned

½ cup fresh grated Parmesan cheese, plus more for serving

4 cups of salad greens (I used arugula)

½cup olive oil, plus a couple TBS

¼ cup fresh squeezed lemon juice

couple of pats of unsalted butter

Kosher salt and fresh ground pepper

pinch of sugar (optional)

Here is what you need to do:

Preheat your oven to 250. Slice open your chicken breast lengthwise like you are opening a book, don’t slice it into two pieces. Well you can I guess if you want to!Cover the chicken with saran wrap or wax paper and using a meat mallet pound it out until it is about ¼ inch thick.

In a shallow dish combing the flour, 1 tsp of salt and ½ tsp of pepper.

In another shallow dish crack in the eggs, add a TBS of water and scramble. In a third dish add the breadcrumbs and the Parmesan and mix them up.

One at a time take a piece of chicken, coat it in the flour on both sides then dip it in the eggs, coating both sides.Then dredge the chicken in the breadcrumb mixture pressing lightly to help the crumbs stick.

Do this with the remainder of the chicken.

In a large skillet melt a TBS of butter with a TBS of olive oil over medium heat.Working in batches place two chicken breast in the pan and saute for 2 to 3 minutes, flip and cook the other side for 2 to 3 minutes.When they are done place them on a baking sheet and place in the oven to keep warm while you cook your remaining chicken breasts.You may need to add more butter and oil to the pan.

In a small bowl or measuring cup combine ½ cup olive oil with ¼ cup oflemon juice, ½ tsp salt, ¼ tsp pepper and a pinch of sugar (optional).

Taste and season as you like.

Place the greens in a large bowl and toss with ½ the dressing. Taste and see if you want more dressing.You don’t want to overdress it. Any extra you have just store in the fridge.

Place the chicken on a plate, top with some greens and some extra shaved Parmesan and enjoy.Let’s Eat!!


Sponsored Content

Sponsored Content