This is my first Barefoot Bloggers post! This is also my first Ina Garten recipe! It was tasty! I have wanted to try a few of hers, but was never able to get around to them... so I am excited to see what new recipes this group brings to us! One more first... it is my first blogging group that I have joined!!! If you are interested check us out at barefootbloggers.wordpress.com! Thanks to Megan of My Baking Adventures for choosing a great recipe!
As you can see, no photo...
Unfortunately, my camera is acting up. Hopefully we can figure it out soon, since I just started my own blog, and I have very few pics so far!
This recipe was EASY, so simple! Really, I am no expert cook, I followed the recipe to a T and it came out perfectly! The only thing I would change, it that I would use a spring mix as the salad topper. I love spring mix, and our grocer was sold out, so I used an Italian mix of romaine and radicchio. It was a little too bitter and had a bit too much crunch. So definitely spring mix next time!!
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. 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.
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.
Yield: 6 servings