Monday, October 19, 2009

Parmesan Chicken

So begins my tribute to Giada and Ina. I was bored last night so I scrolled through their top 100 recipes. Well, I only got to #15 with Giada so maybe next week she will carry over and we'll add some Paula Deen into the mix too.
Tonight's dinner was a variation on something I make all the time. Chicken Cutlets are a family favorite. This add a little more flavor, some leafy greens because who does not need more leafy greens, and just something a little fancier for a Monday night. I think I might have made this dish once before prior to my blogging days.

Parmesan Chicken
From Ina Garten
4 to 6 boneless, skinless chicken breasts --I used thin breast to eliminated having to pound them out
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

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.
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 saute 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.
Toss the salad greens with lemon vinaigrette.
Place a mound of salad on each hot chicken breast.
Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

Who knew that little vinaigrette could pack such a flavor punch. It was really light and tasty and I was asked to keep this in the rotation. What more can I say. It was a nice variation on something we eat all the time. For just the 2 of us, I did 1/2 the vinaigrette recipe and it was plenty for just 2 large salads with chicken and no leftover.

1 comment:

  1. I love parmesan chicken and yours look delicious! Thanks for sharing :)