Wednesday, October 15, 2008

Ina Garten's Parmesan Chicken with Lemon Viniagarette

4-6 boneless, skinless chicken breasts
1 c. all purpose flour
1 t. kosher salt
1/2 t. freshly ground black pepper
2 extra large eggs
1 T. water
1 1/4 c. seasoned, dry bread crumbs ( I used panko bread crumbs)
1/2 c freshly grated parmesan, plus extra for serving
Unsalted butter
olive oil
Salad greens for 6, washed and spun dry. (I used plain spinach).
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. One a second plate, beat the eggs with 1 T. water. On a third plate, combine the bread crumbs, and 1/2 c 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 T. butter and 1 T. olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium low hear for 2-3 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 cheese.

Lemon Vinaigrette:

1/4 c. freshly squeezed lemon juice (about 2 lemons)
1/2 c. good olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

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