6 boneless chicken breasts
1 cup all purpose flour
1 tsp kosher salt
2 extra large eggs
1 1/2 cups of Panko bread crumbs- use the Kikkoman brand if you can find it
1/2 cup freshly grated parmesan cheese + 1/3 cup shaved for salad
5 tbs of finely chopped fresh flat leaf parsley
1 tbs unsalted butter
1/4 cup olive oil for salad dressing + 1 tbs for frying
salad greens for 6 – we used a green mix + micro greens
2 lemons- one cut up into slices for garnish on the plate
Pound the chicken breasts using a meat mallet or a hammer with a sturdy ziplock. I use a ziplock freezer bag.
Pull out 3 dinner sized plates. On one plate, place the flour, and on the second plate place the panko bread crumbs, 1/2 cup of parmesan and parsley (use a fork mix the panko, parmesan and parsley together). On the third plate, place the eggs and beat them.
Get ready to dredge away. The chicken needs to get coated on both sides in each mixture, starting with the flour, followed by the egg, and then the panko mixture. Press lightly in the panko mixture on both sides to get maximum coverage.
Using a cast iron skillet, heat 1 tbs of butter and 1 tbs of olive oil. Cook 2-3 chicken breast at a time for 3 minutes on each side on medium / low heat until golden and fully cooked. You can keep the chicken warm on a cookie sheet in a 200 degree oven.
Toss all of the salad greens together, then mix in 1/4 cup of olive oil and the juice of 1/2 -1 lemon (depending on how large or small your lemon is), and add salt and pepper to taste. Combine well.
Plate your chicken, placing a line of salad across the narrow side of the breast (as seen in the photo). Add a little lemon wedge on the side et voila! This was made for a with my dear friends the Sanderson’s for more about our dinner click here.