I Cooked! - Parmesan Chicken & Salad Greens with Lemon Vinaigrette

This is an amazing recipe, and pretty easy to make!

Preheat Oven: 200 F

4-6 Boneless, Skinless Chicken Breasts
1 C. Flour
1 tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
2 Eggs
1 Tbsp. Water
1 ¼ C. Seasoned Bread Crumbs
½ C. Fresh Grated Parmesan Cheese, plus extra for serving
Butter
Olive Oil

Directions:
1. “Butterfly” the chicken breasts then cover with waxed paper on a flat surface.

2. Flatten with a rolling pin or meat mallet until ¼” thick

3. Combine flour, salt, pepper & Parmesan cheese on a dinner plate

4. In a shallow dish beat eggs and water

5. Put bread crumbs on a dinner plate

6. Coat each chicken breast on both sides first with flour, then eggs, then breadcrumbs

7. Heat the butter and olive oil in a large skillet, then cook 1-2 chicken breasts on medium heat 2-3 minutes each side until cooked through

8. Add more olive oil and butter to do the next set of chicken breasts

9. Put finished chicken breasts on a baking sheet in oven (200 F) to keep warm until ready to eat

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Lemon Vinaigrette

¼ C. Fresh Squeezed Lemon Juice (2 Lemons)
½ C. Olive Oil
½ tsp. Kosher salt
¼ tsp. Fresh Ground Black Pepper
Salad Greens to serve with same number of Chicken Breasts made

Directions:
1. Mix dressing, then toss with salad greens

2. To serve: place a mound of salad on top of each chicken breast, then grate a little more Parmesan cheese on top 

I've made this twice. The first time I made it frying the chicken in the olive oil/butter combo suggested, and the second time using Grapeseed (aka rapeseed) oil. The grapeseed was so much better! The chicken came out crunchier and far less greasy! Honestly though, my favorite part of this recipe is the vinaigrette! It's divine, especially if you prefer vinaigrette over nasty ol' sugary or creamy dressing! 


(sorry no pics, my hands were covered in egg and breadcrumbs while cooking. Just use your imagination.)