Parmesan Chicken (from Barefoot Contessa Family Style, by Ina Garten)
4 to 6 boneless, skinless chicken breasts [I used 1]
1 cup all-purpose flour [2 Tablespoons]
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs [1 egg]
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs [1/2 cup]
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter [skipped this, used cooking spray]
Good olive oil [skipped this, used cooking spray]
Salad greens for 6, washed and spun dry [only if you're making the salad]
1 recipe Lemon Vinaigrette, recipe follows [only if you're making the salad]
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. [Or a brick covered in aluminum foil, which is our pounder of choice!]
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
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.