serves 4

The inspiration for this came from Ina Garten’s “Barefoot Contessa Family Style”. I tweaked it a bit.  This is best served right away while the chicken in nice and crispy but it can be kept warm in a 200 degree oven, single layered for  about 10-12 minutes. While this crispy chicken is very good- you can go a bit further and make it even better with a tangy lemon sauce made in a flash in the pan. See Chicken Picatta

2 whole boneless,skinless, chicken breasts, cut to make 4 pieces

1 egg beaten with 2 t  water

1/2 cup flour seasoned with salt and pepper

1/3 cup parmesan freshly grated

1/3 cup coarse toasted bread crumbs

1 T fresh herbs ( parsley, chives, basil, rosemary, your choice) chopped fine

1 T unsalted butter

1 T olive oil

baby salad greens dressed with a light vinaigrette

Put the seasoned flour on a dinner plate. On a second plate put the beaten egg mixture. On a third plate put the bread crumbs, cheese and herbs- mix well.

Put one of the chicken breasts between 2 sheets of plastic wrap, and pound with a meat mallet until 1/4 inch thick- remove to a large platter and continue to pound the other three.

Coat both sides of the flattened chicken breasts with the flour mixture, then dip both sides into the egg mixture, and then dredge both sides into the parm/bread crumb mixture.

Heat the oil and butter in a large skillet or griddle to med- hi heat till bubbly. Reduce heat to med  and cook the chicken 2-3 minutes on both sides till crispy brown and cooked through. You may have to do in batches and add a little more butter and oil.

Toss the salad greens with the vinaigrette and mound the salad on top of each hot chicken breast. Voila!

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