PARM CRUSTED CHICKEN RECIPES

Steps:

• Pound the chicken breasts until they are 1/4-inch 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, 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 salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 

Steps:

• Preheat oven to 425°F.

• Combine mayonnaise, ranch seasoning powder and Parmesan cheese in a bowl until well combined.

• Place chicken breasts on a baking sheet. Spread the mayonnaise mixture over the tops of the chicken; then sprinkle evenly with the panko crumbs.

• Bake 25–30 minutes or until chicken is cooked through. Serve hot.