I used to be an avid Food Network lover a few years ago, but not so much anymore. It was then that I discovered Ina Garten (Barefoot Contessa). Her entertaining style is best described as earthy and elegant. She throws open the doors of her Hampton’s home and whips up the most delectable, fresh, simple, yet stunningly beautiful dishes. Her soft spoken voice, her demure and reticent personality draws me to her shows each and every time. The Contessa from E. Hampton has me hooked. She’s also been dubbed the “UK’s Best-Loved American cook” on Britain’s Food Network. I happened upon this easy, yet very tasty parmesan chicken recipe that works a treat for the hot summer weather. It is light, refreshing and satisfying for a glorious summer supper. With a bit of tweaking here and there, I made it my own.
Parmesan Chicken (serves 6)
- 6 boneless skinless chicken breasts ( I used thinly sliced turkey breasts)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 1/4 cup seasoned dry bread crumbs (I used panko Italian breadcrumbs)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- unsalted butter
- Good olive oil
Salad greens for 6, washed and spun dry (I added cherry tomatoes for color and texture)
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon orange marmalade (I added this on my own – the recipe does not call for it)
Pound the chicken breasts – (I used saran wrap to cover the breasts), until they are 1/4 inch thick. You can use a meat mallet or rolling pin.
Combine the flour, salt and pepper on a plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup 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 slightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2-3 minutes on each side, until cooked through. Add more butter and olive oil and cook the rest of the chicken breasts.
For the Lemon/Marmalade Vinaigrette:
In a small bowl, whisk together the lemon juice, marmalade, olive oil, salt and pepper. Toss the salad greens with lemon/marmalade vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
The lemon/marmalade vinaigrette truly popped right out in this recipe. The zesty and tangy flavors of the lemon and the orange marmalade was truly a good match, with the sweet and sour flavors turning cartwheels in your mouth :). Enjoy!
It’s always a happening place at Fiesta Friday hosted by Angie.
Thanks to Prudy and Jess for co-hosting today’s party.