Lemon Parmesan Chicken

Parmesan chicken

A very good friend of mine recently asked for easy recipes involving chicken.  Because we were at a party and not seriously getting into jotting down ingredients and measurements, I told her I’d blog a few ideas for her. My friend, a recent newlywed, and over worked teacher, would like to come home and cook something healthy and quick… Does this sound familiar? I think most of us can relate. This dish is perfect for two, easy to make, and with a few simple ingredients you might just have in your kitchen anyway.

"How easy is that?"

Recipe adapted from one of my favorite chefs, Ina Garten

You need:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup AP flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs + 1 tbsp of water
  • 1 cups seasoned dry bread crumbs
  • 1/4 tsp lemon zest, minced
  • 1/3 cup freshly grated parmesan, plus extra for serving

    I prefer arugula for the peppery crispness. It balances out the lemon vinaigrette and the salt from the chicken.

  • unsalted butter
  • Good olive oil
  • Arugula (enough for 2), washed dry
  • 1 recipe Lemon Vinaigrette, recipe follows
    • 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

1. Pound the chicken breasts until they are 1/4-inch thick.

2. On a plate, combine the flour, , salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, lemon zest, and 1/2 of the 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. Cooks Tip: Try to stick to using just one hand for the dipping and dredging, it is less messy, and your clean other hand is free in case the guy you’ve been swooning over calls.

3. 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. Cooks Tip:Use a real saute pan for a crunchy crust. If you use a Teflon pan, your seared crust will be less developed.  However, either will produce a a similar taste result.

Add Julienne radishes for a pop of color.

4. Toss the arugula with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Cooks Tip: garnish with a few thin slices of good Parmesan and a some Julienne radishes for a pop of color.

Thanks for reading, I hope you enjoy!  xo-G