Thursday, June 26, 2008

Barefoot Bloggers: Chicken Parmesan

Wow, why haven't I made this before? That is exactly what I was thinking when I sat down to sample my Chicken Parmesan - the latest Barefoot Bloggers recipe. It was simple and quick, and best of all - my husband liked it . . . lemon vinaigrette and all! Kudos to the Barefoot Contessa for another great recipe (and to Barefoot Bloggers for making me try something new).

I loved the lemon vinaigrette on the salad - but next time I'll either use a little less dressing or avoid topping any of the chicken with the salad . . . it made the top a little soggy by the time I took pictures and finally tasted it. Nevertheless, this makes a perfect weeknight meal!

Parmesan Chicken
4 to 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 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

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. 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 saute 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 with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Recipe from The Barefoot Contessa - Family Style, courtesy of The Food Network


Kate said...

I thought the same thing tonight --- why havn't I ever made this before?! I think because I always pictured it covered in cheese and tomato sauce, which I would have avoided. This was fast and easy. A definite repeat.

Mary Ann said...

Looks great! I actually added the vinaigrette to the big bowl of greens and tossed them and then topped the chicken and it wasn't wet or soggy. Just a thought! great job

bethanyjg said...

Looks so good! Glad someone else liked the lemon vinaigrette. :)

Prudy said...

Beautiful work and I love the fresh greens. I especially enjoyed the comment in your header. I miss Julia!

Bethany said...

I made this several weeks ago and my very picky husband ate it and told me I could fix it again! It is pretty easy, too! Keep the good recipes coming!