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Epicurious
Bon Appétit

Parmesan Chicken with Mixed Baby Greens

4.1

(38)

Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh marjoram
1 egg
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
4 tablespoons olive oil
3 tablespoons white wine vinegar
6 cups mixed baby greens

Preparation

  1. Step 1

    Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.

    Step 2

    Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.

    Step 3

    Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.

TagsCutletSaladItalian AmericanItalianEuropeanParmesanCheeseDairyChicken BreastChickenPoultryLeafy GreensVegetableMainDinnerNut FreeQuickEasyWeeknight MealsFryBon Appétit
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