This recipe is addictive. Super crunchy tender chicken, topped with dressed delicate lettuce and cherry tomatoes, drizzled with Lemon Vinaigrette.
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
1–1/4 cups seasoned dry Panko bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry
Cherry Tomatoes, halved
Lemon Vinaigrette Dressing:
8 Tbsp fresh lemon juice
3 tsp agave or 4 tsp sugar
2 tsp Dijon mustard
4 tsp. White Balsamic vinegar
1 tsp salt
16 Tbsp Extra Virgin Olive Oil
1 tsp black pepper
4 tsp minced shallots
Make the 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, 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 cheese. 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 sauté 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 and cherry tomatoes with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Drizzle with lemon vinaigrette.