Parmesan Chicken... The Lighter Version

Servings:  6

Prep Time:  15 minutes

Cook Time:  15 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Chicken:

• 4 to 6 chicken breasts, boneless + skinless
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon black pepper freshly ground
• 2 eggs extra-large
• 1 tablespoon water
• 1 ¼ cups bread crumbs, seasoned + dry
• ½ cup Parmesan, freshly grated + extra for serving
• butter, unsalted
• olive oil 
• Salad greens for 6, washed + spun dry

Ingredients for Lemon Vinaigrette:

• ¼ cup lemon juice freshly squeezed, 2 lemons
• ½ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper freshly ground

Procedure:

1. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
2. Combine the flour, salt, and pepper on a dinner plate.
3. On a second plate, beat the eggs with 1 tablespoon of water.
4. On a third plate, combine the bread crumbs and ½ cup grated Parmesan.
5. 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.
6. 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.
7. Add more butter and oil and cook the rest of the chicken breasts.
8. Toss the salad greens with lemon vinaigrette.
9. Place a mound of salad on each hot chicken breast.
10. Serve with extra grated Parmesan.
11. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.