Serves 4-6 (If my son is eating, it serves 4 as he usually eats 2 pieces of chicken, and skips the salad.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients:
6 boneless, skinless chicken breasts (if the breasts are thick, use 3 and cut in half horizontally)
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 extra large eggs
1 tablespoon water
1 cup bread crumbs (seasoned)
3/4 cup freshly grated Parmesan cheese, plus extra for serving
Zest from one lemon
1 teaspoon fresh thyme, chopped
Butter
Olive oil
Arugula (or greens of choice)
Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
I love to use mason jars for dressings, just add all the ingredients and shake well.
What to do:
Preheat oven to 200 degrees(F)…. to keep chicken warm after cooking.
Pound the chicken breasts until they are about 1/4 inch thick. I have found that placing the chicken in a gallon zip lock bag and using a rolling pin or meat mallet works best.
Next, get your assembly line ready. Combine the flour, salt and pepper on a dinner plate or shallow pie plate. In second shallow pie plate, beat the eggs with water. On third plate, combine the bread crumbs, Parmesan cheese, lemon zest and thyme. Coat the chicken breasts on both sides with the flour mixture (shake off excess), dip into egg mixture, and finally dredge both sides in the bread crumb mixture, pressing to ensure coating sticks.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook 2 or 3 chicken breasts for about 3 minutes per side, until cooked through. Add more butter and olive oil, and repeat process until all chicken is cooked. Keep chicken warm in the oven.
Toss the arugula with enough lemon vinaigrette to lightly coat. Place a mound of salad on each hot chicken breast. Serve with Parmesan shavings on top.