Ingredients:
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese
Directions:
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon
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, the 1/2 cup grated Parmesan cheese,
the lemon zest and thyme, and set aside.
Pound the chicken breasts between two sheets of parchment paper until they are 1/4
inch thick. You can use either a meat mallet or a rolling pin.
Coat the chicken breasts on both sides with the prepared 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 sauté 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.
Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup
lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour
enough dressing on the arugula to moisten. Toss well.
Pile some arugula on top of each hot chicken breast. With a very sharp knife or a
vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on
top of the arugula |
Lemon Parmesan Chicken with Arugula Salad Topping
Recipe Locked
Posted - 05/15/2024 : 09:44:26
