The March issue of Better Homes and Gardens has a section of Ina’s recipes. A simple and flavorful dish is Parmesan Chicken. I made it very quickly and without much difficulty. So tasty!
I substituted chicken breasts with cutlets so that they were already thin. I also reduced a recipe for 6 to 2 so when it calls for 2 large eggs, I used 2/3 of one egg (beat egg and measure out about 2.5 Tbsp.)
- 2 skinless, boneless chicken breast cutlets
- 1/3 c. flour
- 1/3 tsp. salt
- 1/6 tsp. pepper
- 2/3 extra-large egg
- 1/3 c. seasoned dry bread crumbs
- 1/6 c. grated Parmesan cheese, plus extra for serving
- unsalted butter
- olive oil
- salad greens (I used baby spinach)
- Lemon Vinaigrette (recipe below)
- Combine the flour, salt, and pepper on a dinner plate.
- On a second plate, beat the eggs with 1/3 Tbsp. of water.
- On a third plate, combine the bread crumbs and Parmesan cheese.
- Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.
- Heat 1/2 Tbsp. butter and 1/2 Tbsp. olive oil in a large saute pan and cook chicken cutlets on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Toss the salad greens with Lemon Vinaigrette.
- Place a mound of salad on each chicken cutlet and serve with extra Parmesan.
- 1/8 c. freshly squeezed lemon juice
- 1/4 c. olive oil
- 1/4 tsp. salt
- 1/8 tsp. pepper
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.