Chicken Parmesan - Barefoot Contessa

Print recipe & shopping list
Chicken Parmesan - Barefoot Contessa
Submitted by:
Rating: 
Makes: 4 servings adjust
Blow your mind tasty. Recent review of my take on this dish... "this is the best chicken I have ever tasted." It really is that good.

Directions

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1⁄4 cup Fresh Squeezed Lemon Juice, two small lemons worth
  • Mixed Salad Greens, for four persons, washed and spun dry
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1⁄2 cup Parmigiano Reggiano Cheese, if you can swing it, please use imported parmesan. This will make all the difference.
  • 1 1⁄4 Bread Crumbs, progresso canned bread crumbs work well
  • 1 tablespoon Water
  • 2 large Eggs
  • 1 teaspoon Freshly Ground Pepper
  • 1 teaspoon Kosher Salt
  • 1 cup Flour
  • 1⁄2 cup Olive Oil

Step 1

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Double up plastic wrap and lay chicken between folded over plastic wrap to make chicken flattening project easier. Season chicken breasts with salt and fresh ground pepper (both sides)
 

Step 2

Combine the flour, salt, and pepper on a dinner plate. On a second plate (a shallow bowl works well too), 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.
 

Step 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 or medium heat for 2 to 3 minutes on each side, until cooked through (chicken should be firm to touch). Add more butter and oil and cook the rest of the chicken breasts. Set cooked breasts on paper towel cooking remaining breasts. Season with salt and pepper after removing from pan (both sides). Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
 

Step 4

Lemon Vinaigrette: 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.
 

Step 5

Oh my. Enjoy.
Kitchen Monki sign up