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This is one of my favorite Barefoot Contessa recipes.
Parmesan Chicken w/ Arugula
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs (I use large eggs)
1 tablespoon water
1-1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra cheese for shaving
Good olive oil
Arugula, washed and spun dry
1 recipe Lemon Vinaigrette(recipe follows)
Pound the chicken breasts until they are 1/4” thick. You can use either a meat mallet or a rolling pin.
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. Coat the chicken breasts on both sides with the flour mixture (shake off excess flour), 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 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 arugula with lemon vinaigrette. Place a mound of salad on each hot chicken breast and top with shaved Parmesan.
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.
Yield: 6 servings
source: Barefoot Contessa
Heard it was a grat dish