Thursday, January 5, 2012

Parmesan Chicken

Happy New Year and welcome to 2012!  I always look forward to the beginning of the new year.  It's a time to reflect on the past year, set new goals, and make changes.  I am starting this year off right and began working this week at a new job, as an administrative assistant at a school for children with Autism : )  I am loving it so far!!!  Here are some of my other goals for the new year:

  ~ eat healthy
  ~ start doing yoga to relieve stress
  ~ take more time for myself

What are your goals for the new year?

I have been extremely busy and tired from starting my new job this week, and the last thing on my mind at the end of my day has not been "what's for dinner?"  As much as I truly enjoy cooking, let's be honest, I have not been too excited to spend more energy when I get home on preparing a meal, but when I finally come through the door I am famished!  So, I seem to have myself in a predicament, until I find the perfect recipe to solve all my problems.  A perfectly crusted, light and elegant Parmesan chicken recipe, from no other guessed it...The Barefoot Contessa, she never lets me down.  

This is not your everyday boring chicken recipe, but a delicious lighter take on a classic Parmesan chicken cutlet, which took me only...drum roll please...20 minutes to make!  Therefore, allowing my exhausted and famished self to enjoy something quick and satisfying after a long day of work.  Perfect!

Makes 4-6 servings

4-6 boneless, skinless chicken breasts
1 cup all-purpose flour
Salt and freshly ground pepper
2 large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Salad greens for 4-6 people, washed and spun dry
1 lemon, sliced into wedges for serving
Lemon Vinaigrette (see below)


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

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs slightly.  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.

Recipe Adapted from Ina Garten

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