Crusted Chicken with Mixed Greens
4 chicken breasts, boneless and skinless
¾ cup flour
¾ cup seasoned breadcrumbs
2 Tbl. milk
salt and pepper
2 Tbl. butter
¼ cup olive oil
Place a single chicken breast between two sheets of parchment paper. Pound the chicken with a rolling pin until approximately ¼ inch thick. Season both sides with salt and pepper. Set aside. Repeat the process with the remaining chicken. Set out three shallow dishes next to each other. Whisk together the milk and egg until well combined in one of the shallow dishes. Pour the flour in another shallow dish and the breadcrumbs in the final dish. Dip a flattened chicken breast in the flour. Coat both sides. Then coat both sides with the egg mixture. Finally, coat both sides with the breadcrumbs. Repeat this process with the remaining 3 chicken breasts. Melt 1 tablespoon of butter and 2 tablespoons of olive oil in a medium fry pan. Fry 2 coated chicken breasts on medium heat for 2 – 3 minutes on each side, or until cooked through. Add the remaining butter and oil. Fry the remaining 2 chicken breasts as directed. Keep warm until ready to serve.
4 cups mixed greens
juice from 1 lemon
1/3 cup olive oil
salt and pepper
Whisk the lemon juice and olive oil in a small mixing bowl. Season the vinaigrette with salt and pepper. Pour half of the vinaigrette over the mixed greens and toss until leaves are evenly coated. Place 1 or 2 crusted chicken breasts on a plate. Drizzle the remaining vinaigrette on top of the chicken. Then evenly disperse the mixed greens on top of the chicken. Finish with parmesan shavings. Serves four as a light dinner.
Reprinted with permission from Culinary Cory