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6 skinless, boneless chicken breasts
1 cup all purpose flour
t tsp Kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 1/4 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan plus
extra when serving
Unsalted butter
Olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette (recipe below)


1. Pound chicken breasts until they are 1/4 inch thick. You can use either a
meat mallet or a rolling pin.

2. Combine the flour, salt and pepper on a dinner plate. On a second plate,
beat the eggs with 1 tbsp 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 tbsp butter and 1 tbsp olive oil in a large sauté pan and cook 2 or
3 breasts on medium low 2 to 3 minutes a side, until cooked through.
Add more butter and oil and cook the rest of the breasts. Toss salad
greens with Lemon Vinaigrette. Place a mound of salad on each hot breast.
Serve with extra grated Parmesan.

Yield: 6 Servings


In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Nutritional Infromation

* Per Serving

* Calories638,
* Total Fat (g)34,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)19,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)174,
* Sodium (mg)1158,
* Carbohydrate (g)37,
* Total Sugar (g)2,
* Fiber (g)3,
* Protein (g)46,
* Vitamin C (DV%)21,
* Calcium (DV%)18,
* Iron (DV%)24,
* Percent Daily Values are based on a 2,000 calorie diet