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Parmesan Chicken | Barefoot Contessa
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs
- 1¼ cups seasoned dry bread crumbs
- ½ cup finely grated Parmesan cheese, plus extra for serving
- Unsalted butter
- Good olive oil
- Baby salad greens for 6, washed and spun dry
- Lemon Vinaigrette (recipe follows)
- Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
- Lemon Vinaigrette (Makes 3/4 Cup)
- Lemon Vinaigrette - Makes 3/4 cup
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
- Measure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper and whisk together.
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