Parmesan Chicken

Salad greens tossed with a lemon vinaigrette dressing are placed on top of the chicken just prior to serving this main dish recipe.

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3.5 by 20 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 4 mins

Parmesan Chicken

Directions

  1. Pound chicken breasts with a meat mallet or rolling pin until they are 1/4 inch thick.
  2. 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 cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.
  3. 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 additional grated Parmesan. Makes 6 servings.

Lemon Vinaigrette

Directions

  1. In a small bowl, whisk together lemon juice, olive oil, kosher salt, and pepper.
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Nutrition Facts (Parmesan Chicken)

  • Per serving:
  • 638 kcal cal.,
  • 34 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 174 mg chol.,
  • 1158 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

20 Ratings
1556 Days Ago
This recipe is quick and easy! And the chicken turned out very moist! Love it!

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