Parmesan Chicken

When we lived in Germany, we grew to love Weiner Schnitzel, which was always served with a slice or two of lemon.  The Barefoot Contessa Family Style recipe for Parmesan Chicken reminded us of this – as the lemon vinaigrette adds that lemony flavor.  It is one of the best chicken recipes I have tried in a while.   Easy, tender, juicy, with a nice crust, we’ll be having this again soon, while we have early baby lettuce.

Don’t overcook your chicken, the times in this recipe are just about right, and don’t get your pan too hot, the Parmesan makes it brown quickly.  

This is one of those times I believe in using disposables – I use cheap paper plates for my breading mixtures – more sanitary, and not as much cleanup either.  When I purchase boneless, skinless chicken breasts, on sale, this time for $1.38/#, I cut and pound out my cutlets all at once, then package them 2 to a quart freezer bag.  When I want to make a recipe like this one, that job is already done, and the mess only needed to be cleaned up one time for several meals.                      

                             Parmesan Chicken

  6        Each  Chicken Breast Halves -- boneless, skinless

  1        Cup  Flour, All-purpose

  1        Teaspoon  Salt -- kosher

     ½    Teaspoon  Black Pepper -- freshly ground

  2        Extra Large  Eggs

  1 ¼    Cups  Seasoned Bread Crumbs

     ½    Cup  Parmesan Cheese

  2        Tablespoons  Butter

  2        Tablespoons  Olive Oil

            Salad Greens

            Lemon Vinaigrette

Pound chicken breasts until they are 1/4" thick.

Combine flour, salt pepper on dinner plate.  On second plate, beat eggs with water.  On third plate, combine the bread crumbs and grated parmesan cheese.  Coat the breasts on both sides with the flour mixture, then dip both sides into egg mixture and dredge both sides in the bread crumb mixture pressing lightly.

Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and cook 2 or 3 chicken breast on medium low heat for 2-3 minutes on each side, until cooked through.  Repeat with remaining breasts.

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

6 Servings

2012 Cost:  $5.04 or 84¢ per serving

Lemon Vinaigrette

¼ cup freshly squeezed lemon juice from 2 lemons

½ cup good olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Combine all ingredients.