The other day, a couple, friends of ours were at our door with a nice surprise.  They brought me fresh spring lettuce from the farm they work for.  I’m talking fresh, just cut that morning.  There is nothing better then garden fresh!  I’ve been making this dish for years and it comes from Ina Garten.  I don’t think I’ve ever made an Ina Garten recipe that I didn’t LOVE.  This one just happens to be a favorite!  Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal.  This was made even better today with these fresh spring greens.  Thanks Amber and Ryan!

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  



At this point, I like to put these into the fridge to set for at least 30 minutes (up to an hour).  This helps the coating adhere better when the chicken is cooked.  It’s also is nice having this step done ahead of time, waiting in the fridge, until your ready to cook.


Ingredients

  • 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 1/2 panko 
  • 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 teaspoon water
  • 2 Tablespoons butter  
  • 2 Tablespoons olive oil
  • spring greens (enough for 2 servings)
  • lemon vinaigrette (make homemade or use store bought)
  • freshly shredded or shaved Parmesan
  • lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. At this point, you can sauté but I like to refrigerate at least 30 minutes so that the coating adheres to the chicken better when cooked.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning to quickly turn down the heat.  Toss the salad greens with a lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with shredded Parmesan.

Yield: 2 servings  (This recipe can be easily doubled)

Original recipe from Ina Garten-https://barefootcontessa.com/recipes/parmesan-chicken

                                                                                              

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