PARMESAN CHICKEN RECIPES 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:

• Cut each breast in half and pound to about 1/2" thick.
• Beat egg and water in a shallow bowl until blended.
• Add garlic, salt and pepper and whisk to blend.
• Place parmesan in another shallow bowl.
• Dip each piece of chicken in egg mixture making sure to coat.
• Allow excess egg to drip off.
• Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
• Place butter and oil in a large skillet over high heat.
• Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
• Lightly press with spatula then turn over and again do not move until browned.
• Lightly press with spatula and remove to serving plate.