Friday, November 12, 2010
This has become one of Tom's favorite dinners. It is similar to chicken wiener-schnitzel.
From: Barefoot Contessa
4-6 boneless, skinless chicken breasts
1 c. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
1 T water
1 1/3 seasoned dry bread crumbs
1/2 c. freshly grated Parmesan
1 recipe Lemon vinaigrette
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, slat and pepper on a dinner plate. On a second plate, beat the eggs with 1 T of water. On a third late, combine the bread crumbs and 1/2 c. 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 T of butter and 1 T olive oil in a large saute pan and cook 2-3 chicken breasts on medium low heat for 2-3 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 c. freshly squeezed lemon juice (2 lemons)
1/2 c. good olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.