Parmesan Chicken with Greens and Lemon Vinaigrette

Parmesan Chicken with Greens and Lemon Vinaigrette

 

Adapted from Ina Garten and Valerie Bertinelli

 

Boneless, skinless chicken breast, pounded to ¼” thickness

2 eggs

Panko breadcrumbs

Grated parmesan cheese

S & P

Butter

Olive oil

Greens, such as arugula

 

Vinaigrette:

1 ½ T. fresh lemon juice

1 T. chopped shallots

½ t. Dijon mustard

S & P

¼ c. olive oil

 

Combine breadcrumbs, salt, pepper and parmesan cheese. Whisk eggs in shallow dish. Dredge chicken in egg, then breadcrumb mixture, coating well. Refrigerate chicken for 20 minutes.

 

In a large skillet, heat 1 T. butter and 1 T. olive oil. Cook chicken until browned on both sides and cooked through – about 3-4 minutes per side.  Add more butter and olive oil for each time you cook another piece of chicken.

 

Blend all vinaigrette ingredients. Place cooked chicken on plate, top with greens and drizzle vinaigrette over greens.