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    Parmesan Chicken


    Source of Recipe


    Ina Garten: Barefoot Contessa

    Recipe Introduction


    Total Time:30 min
    Prep:20 min
    Cook:10 min
    Yield:6 servings
    Level:Intermediate

    List of Ingredients




    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

    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

    Recipe



    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:

    In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

    Yield: 6 servings

 

 

 


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