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.
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.
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
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.
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 pepperIn a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.Yield: 6 servings