Parmesan Chicken

Tyler's Grandma made this and it is seriously the most delicious dinner I've ever had! This is Barefoot Contessa's recipe. This is unlike any other Parmesan chicken you've ever had so stop what you're doing (after you read the recipe) and go make this!!


6 skinless, boneless chicken breasts (if chicken breasts are too big, you can cut in half and follow the same steps)
1 cup all purpose flour
1 tsp. salt
1/2 tsp. pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Olive oil
Salad greens for 6 (a mix of romaine and spring mix is the best)


Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice
1/3 olive oil (recipe calls for 1/2 but that's a little too much)
1/2 tsp salt
1/4 tsp pepper


Pound chicken breasts until they are 1/4 inch thick using meat mallet or rolling pin. Combine flour, salt, and pepper and place on dinner plate. On a second plate or pie pan, beat eggs with 1 TBS of water. On third plate or dish, combine bread crumbs and 1/2 cup Parmesan cheese.

Coat chicken on both sides in the flour mixture, egg wash, then breadcrumbs pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook chicken for 3 minutes on each side or until cooked through. Add more butter and oil as needed.


Mix salad dressing (a looped wire whisk works best, or a salad dressing maker) and toss with salad mixture. Serve chicken hot with a heaping pile of greens on top of the chicken with Parmesan cheese on top.


*This recipe also freezes really well! Make chicken ahead (make salad before serving) of time and freeze in freezer bags. Reheat on cookie sheet in the oven and it tastes just as good as same day*