Lighten up - chicken parmesan
Recipe by Courtney Glantz
Chicken breasts, butterflied open and pounded to 1/4 inch thick. (Bonus if you have any aggression to get out...?)
1 cup of flour
1/2 tsp kosher salt
1/4 tsp pepper
2 eggs, lightly beaten with a splash of water
1 cup fresh Italian bread crumbs
1/2 cup fresh parmesan cheese
Good olive oil
Unsalted butter
Mixed greens
Lemon, zest and juice
Tomatoes, the freshest you can find. In the winter I tend to turn to grape tomatoes
1. Make a little assembly line next to your stove. Have the chicken pounded out and ready to go. On one plate, combine the flour with the salt and pepper. Next have the eggs and water ready. Lastly, combine the bread crumbs and parmesan. Roll the chicken in the flour, dip in the eggs, and cover with the bread crumb/parmesan mixture. Repeat for each piece of chicken you are serving.
2. To cook the chicken, warm 1 TBS good olive oil and 1 TBS unsalted butter in a large saute pan over medium heat. Cook for about 3 minutes per side. If you are making additional pieces of chicken, you will need to add additional olive oil and butter as you go along.
3. To build the salad, begin with the dressing. Whisk together 1/4 cup freshly squeezed lemon juice, 1/2 cup of good olive oil, salt, and pepper. Toss with the greens.
4. Plate your chicken, place some salad on top, top with sliced tomatoes and freshly shaved parmesan cheese.
main courses February 12, 2016 16:02
Author a-life-from-scratch.com
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