May 7 2010

This recipe for parmesan chicken is an impressive meal that's easy enough to throw together at the end of the week. You coat pounded chicken cutlets in a cheese and bread crumb mixture, then cook until crispy and delicious. Serve with a green salad dressed with a lemon vinaigrette and you've got a wonderful meal. To make it suitable for entertaining, start with a charcuterie and cheese platter and pour a creamy, full-bodied Chardonnay.


For dessert, serve macerated strawberries with vanilla ice cream. Voila! Instant dinner party. Get the effortless entree recipe and read more.

From Better Homes and Gardens

Parmesan Chicken

Parmesan Chicken Recipe 2010-05-04 14:04:48

Ingredients

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

Directions

  1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  2. 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 cheese.
  3. 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.
  4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté 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.
  5. Meanwhile make the lemon vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  6. Toss the salad greens with the vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Serves 6.

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