Tuesday, January 1, 2008

The Best Parmasan Chicken Ever!

This receipe comes from the Barefoot Contessa cookbook!
Parmasan Chicken:
6 boneless, skinless chicken breasts
1 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 extra large eggs
1and1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmasan cheese (plus extra for serving)
unsalted butter
olive oil
salad greens for 6 (we used baby romaine)
lemon viniagrette (I will put the receipe for that at the bottom)

1. Pound chicken until it is 1/4 inch thick.
2. Combine flour, salt, and pepper, on a dinner plate (or a pie tin). On a second plate (or tin) beat eggs with 1 tbsp. water. On a third plate (or tin) combine bread crumbs and 1/2 cup grated parmasan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in the egg mixture, and then dredge both sides with the bread crumb mixture. (**It seemed wierd to me to do the flour mixture before the egg mixture, but this is the correct order - so don't think I typed it wrong.)
3. Heat 1 tbsp. butter and 1 tbsp. olive oil in a large sautee pan and cook breasts on med-low heat for 2-5 minutes on each side until cooked through. Add more butter and olive oil every time you re-use the pan. (**We used one big sautee pan and one medium sized skillet and it made all five at once. Also, if you notice one part of the chicken isn't cooking Vanessa sprayed that part with cooking spray, put it back down in the pan, and it made it cook better - just a trick I didn't know!)
4. Top with lettuce greens and drizzle with lemon viniagrette. Serve with extra grated parmasan cheese on top (don't be stingy with the cheese!)

Lemon Viniagrette:
1/4 cup freshly squeezed lemon juice (2 lemons) (**Vanessa said you could use bottled lemon juice, but it wasn't as good.)
1/4 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

1. Wisk together the lemon juice, olive oil, salt, and pepper (**Rick added a little lemon zest also, it was great).
2. Drizzle over the greens that you have put on the chicken!
**I think this viniagrette would be delicious just on some lettuce or spinach as a light and refreshing summer salad, just some lettuce topped with the viniagrette and some grated parmasan cheese!

I realize it looks like a lot and sort of complicated, but from the time we started until we were ready to eat was about 30-40 minutes and we made side dishes in that time too, so it isn't as time consuming as it seems.


Gaby said...

hmm, that sounds delicious.
btw - flour before the eggs does make sense. It's the same when you make "Wiener Schnitzel". And I know how to make them, I'm German ;-))