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Parmesan Chicken Recipe

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This recipe for Parmesan Chicken, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Neuenswander Brown


6 boneless, skinless chicken breasts
1 c. flour
1 tsp. Kosher salt
1/2 tsp. pepper
2 eggs
1 1/4 c. seasoned dry bread crumbs
1/2 c. freshly grated parmesan cheese, plus extra for serving
unsalted butter
olive oil
salad greens for 6

Lemon Vinaigrette:
1/4 c. freshly squeezed lemon juice (2 lemons)
1/2 c. olive oil
1/2 tsp. Kosher salt
1/4 tsp. pepper

Pound the chicken breasts until 1/4 inch thick. Combine the flour, salt and pepper on a dinner plate. On second plate, beat the eggs with 1 T. water. On a third plate combine the bread crumbs and 1/2 c. grated parmesan cheese. 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 T. butter and 1 T. olive oil in a large skillet and cook 2 or 3 chicken breasts on medium heat for 2 to 3 minutes per side until cooked through. Add more butter and oil and cook the rest of the chicken. Toss salad greens with Lemon Vinaigrette and place a mound of salad on each hot chicken breast. Serve with extra grated parmesan.




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