After I made Chicken Parmesan a few weeks ago, I still had a craving for some breaded chicken (it was just so good). This is a lighter recipe, and one of my personal faves. Prepare lightly breaded chicken breasts and then top with a hearty helping of mixed greens dressed with lemon juice and extra virgin olive oil. A perfect combination! Even better when you make enough to have leftover chicken and then can make a breaded chicken sandwich the next day – yum!
- 3 large boneless skinless chicken breasts, halved giving you 6 cutlets
- All purpose flour
- 1 egg
- 1 tbsp milk
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- Kosher (coarse) salt and freshly ground pepper for seasoning
- 1 tablespoon unsalted butter
- 1/4 cup of extra virgin olive oil for frying the chicken plus more for dressing the greens
- 1 lemon
- Mixed greens
- Place the chicken breast halves (you will have 6 total) between two sheets of plastic wrap. Using a meat tenderizer, pound the chicken breasts lightly into even thin pieces (about 1/4″ thick) fillets. Set aside until ready to bread.
- Place the flour in a large shallow bowl or on a plate. With a fork, whisk in a couple of pinches of salt and a few grinds of freshly ground pepper.
- In another shallow bowl whisk egg with the milk and a grind of pepper and a pinch of salt.
- On a large plate combine bread crumbs, a generous pinch of salt, a few grind of freshly ground black pepper, and the Parmesan cheese.
- Arrange flour, then egg mixture, then bread crumbs side by side on the counter ready to bread the chicken. Have a large platter or a large piece of plastic wrap ready on the counter to place the breaded chicken on after breading, and before you fry it.
- Bread each chicken breast by dipping in flour, coating completely, and shaking off the excess. Then dip the breast in the egg letting the excess drip away. Finally dredge in the bread crumbs, coating each side well (use a fork to assist press on the crumbs). Place the breaded chicken on your platter or plastic wrap until ready to fry. Note: you can also prepare the chicken up to this point and place in the fridge until ready to fry if you want to do it earlier in the day.
- Prepare a large baking pan with aluminum foil and preheat the oven to 350 degrees (Note: I like to bake the chicken after frying to make 100% sure it is fully cooked, I am sure you may not have to do this, but I like to. Results are good, the chicken is not dried out, and is fully cooked through so I am going to stick with it!).
- Heat olive and butter in a large 12″ skillet on medium-high heat.
- Once oil/butter mixture is ready (test my sprinkling a few breadcrumbs into the oil), place the chicken breasts into the pan and brown each side until golden and crispy (3-5 minutes each side). Do not crowd the pan, you may only be able to do 3-4 at a time (depends on the size of your pan and the halved chicken breasts). Once browned remove from the pan and place on the foil lined baking sheet.
- Bake at 350 for 10-15 minutes and then remove from the oven.
- While the chicken rests prepare your mixed greens. It depends how many you are serving, so take a good handful for each serving and place in a large mixing bowl. Squeeze some lemon over greens, and then drizzle some olive oil and toss together with a pinch of Kosher salt and a few grinds of pepper. A like a nice light dressing, not soaked so go easy, you can always add more, but you can’t take it off.
- Place a chicken breast or two on a plate (depends how hungry you are), and then squeeze some lemon over it. Top with a large dollop of greens and dig in! Add some nice crusty Italian bread on the side and a glass of wine for a delicious dinner.