this is a recipe i discovered pretty early on in our marriage, and it’s stuck around for the long haul. as an obsessive of breaded/pan seared/fried chicken this dinner feels substantial and is super flavorful, but includes greens and is still light enough that you won’t feel gross afterward. plus, once you have this down it’s multi functional - i use the same technique for traditional chicken parmesan as well, or homemade chicken tenders.
recipe adapted from ina garten
| ingredients |
4 boneless, skinless chicken breasts
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest
2 extra-large eggs
1 tablespoon of milk
1-1/4 cups bread crumbs
1/2 cup grated parmesan, plus additional for garnish
2-4 tbsp evoo
lemon salad dressing, we like this one by brianna’s
optional: lemon slice for garnish
| method |
heat oven to 250 degrees.
cut the chicken breasts in half, and if needed pound 1/4” thick.
combine the flour, salt, lemon zest and pepper on a dinner plate. in a pie plate beat the eggs with the milk. on another dinner plate combine the bread crumbs and parmesan cheese. lay the chicken breasts in the flour mixture, covering every inch of both sides of the chicken. repeat with the milk and egg mixture, and then with the bread crumbs and parm mixture.
heat the evoo in a large sauté pan and cook 2 or 3 pieces of chicken on medium-low heat for 2 to 3 minutes on each side, until cooked through. once complete, place on a baking sheet and let sit in the warm oven just until your remaining chicken is complete. add additional evoo to the pan as needed. once all of the chicken is cooked, plate each piece and add a mound of salad on top and drizzle lemon dressing over top, then garnish with additional parmesan cheese and a twist of lemon if you wish.
note: this is also delish served over pasta.