This dish is good on warm summer days. It’s light and refreshing. The contrast between the crispy warm chicken and cool salad greens is delicious!

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup all purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 2 extra large eggs
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Unsalted butter
• Good olive oil
• Salad Greens for 6 (washed and spun dry)
• Lemon Vinegrette (recipe below)

Directions

1. Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. In a pinch, I have used a bottle of wine wrapped in plastic wrap!
2. Combine the flour, salt, and pepper on a dinner plate.
3. On a second plate, beat the eggs with 1 Tbs of water.
4. On a third plate combine bread crumbs and 1/2 cup grated parmesan cheese.
5. Coat chicken on both sides with flour mixture.
6. Dip both sides into the egg mixture.
7. Dredge both sides in the breadcrumb mixture, pressing lightly.
8. Heat 1 Tbs butter and 1 Tbs olive oil in a large saute pan.
9. Cook chicken breasts for 2 to 3 minutes on each side until golden brown and cooked through. (You may need cook chicken in two batches.)
10. Place in a 200 degree oven to keep warm while finishing the rest of the chicken.

Salad Greens with Lemon Vinaigrette

Dressing:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/4 lb chunk of very good Parmesan Cheese (Parmigiano Reggiano)

Directions:

1. In a small bowl, wisk together the lemon juice, olive oil, salt, and pepper.
2. Place washed and spun salad greens in a large bowl.
3. Pour on enough dressing to lightly coat salad.
4. Place chicken on an individual plate and a large helping of salad on each chicken breast.
5. With a sharp knife or vegetable peeler, shave parmesan into large shards over salad.

Serves 6

Recipe from Barefoot Contessa: Family Style