Barefoot Bloggers – Parmesan Chicken

It’s posting day over at Barefoot Bloggers again already! This time the recipe was chosen by Megan of My Baking Adventures. She chose Ina’s parmesan chicken which I have to say I wasn’t looking forward to. I make a very similar recipe frequently that my boy’s just adore so I was worried that they wouldn’t be too impressed.

Chicken

I have to say though, I was pleasantly surprised. I usually bake mine but frying this version really made it great. It isn’t something that I like to do often but frying this chicken was definitely worth it. Ina’s recipe also calls for a lemon vinaigrette that you serve over mixed greens but I wasn’t in the mood for salad. Instead, I served the chicken on a deliciously creamy caramelized onion risotto. I roasted some asparagus to go along with it but my mom called as I was waiting on it and I ended up venting to her for almost an hour before I remembered the asparagus. Oops.

Parmesan Chicken
from: Food Network

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.Yield: 6 servings

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8 Responses to “Barefoot Bloggers – Parmesan Chicken”

  1. Jessica Says:

    That looks wonderful with the risotto.

  2. Megan Says:

    Well, I’m glad you were pleasantly surprised – the risotto looks great.

  3. Kelly Says:

    Do you happen to have a recipe for the risotto? It looks so good!

  4. amanda Says:

    Hey Kelly, don’t know if you’ll check back here but this is the risotto recipe I used: http://allrecipes.com/Recipe/Roasted-Chicken-with-Risotto-and-Caramelized-Onions/Detail.aspx

    I just left out the chicken. It was delicious!

  5. Christine Says:

    The risotto looks so good! Great job!

  6. Erin Says:

    Your execution looks perfect. Chicken looks perfectly browned and so yummy with the risotto.

  7. Anne Says:

    Your chicken looks perfect! That’s funny about the asparagus… I’ve NEVER done that before. Maybe once or twice. :)

  8. Must. Stop. Snacking. « Amanda’s Eats Says:

    [...] already eaten so a big ordeal wasn’t required. I ended up  making the risotto that I made here but apparently never posted the recipe? Strange. Okay, here [...]

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