Description
A crust of panko and parmesan coats the chicken that is served over greens with a simple lemon dressing. Almost a complete meal in one recipe. Inspired by Ina Garten’s recipe.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3/4 cup lemon juice
- 3/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups finely grated parmesan
- 1 1/2 cups panko bread crumbs
- 1 Tablespoon each of dried basil, dried oregano, and paprika
- 3 eggs + 1/4 cup water
- 1 cup flour
- 1 Tablespoon each of kosher salt, paprika, onion powder, dried basil, dried oregano, and black pepper
- 2 Tablespoons garlic powder
- 1 teaspoon each of white pepper, dried thyme, and cayenne pepper
- 1/2 cup of olive oil for cooking, about
- 1/2 cup shaved parmesan
- Fresh mix of salad greens
Instructions
- Combine the lemon juice, 3/4 cup olive oil, and 1/2 teaspoon each of salt and black pepper. Set aside.
- Slice the chicken breast against the grain, into 1″ thick slices, then pound each peice thin under plastic wrap. Cover and set in fridge.
- Combine grated parmesan, panko, and 1 tablespoon each of dried basil, dried oregano, and paprika on a large plate.
- Combine the eggs and water on another large plate until very smooth.
- Combine the flour and remaining spices on another plate.
- Heat up 2 T olive oil in a large skillet over medium heat.
- Dredge the chicken in flour, then egg mix, then the breadcrumb mix. Cook for about 2 minutes per side or until golden and cooked through. Add new oil to the pan as needed.
- Serve the chicken on a bed of greens with shaved parmesan and lemon dressing.
- Category: Main