This is one of my favorite quick and easy meals to make. It's very tasty and can easily be made kid-friendly. I just love how the vinaigrette from the salad soaks into the breading on the chicken. I love the way the chicken tastes with the warm tossed salad on top. I think we'll have this again soon.
adapted from Barefoot Contessa Family Style
3 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Good olive oil
Salad greens, washed and spun dry
¼ cup fresh lemon juice (2 lemons)
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
- To make the vinaigrette, whisk together the lemon juice, olive oil, salt and pepper in a small bowl.
- Pound the chicken breasts until they are 1/2 inch thick. You can use either a meat mallet or a rolling pin. You can pound the meat between two sheets of wax paper or plastic wrap.
- 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 ½ cup grated Parmesan cheese. 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 sauté 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. Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.