Sunday, September 28, 2008

Parmesan Chicken aka Super-Fantastic Chicken Schnitzel

When I joined Barefoot Bloggers, the group had already completed a few recipes, one of which was for Parmesan Chicken, a more sophisticated take on chicken schnitzel. Last week, I decided to see how the Ina Garten parmesan chicken recipe stacked up against my standard version. Chicken schnitzel is a very common meal around here, especially when the kids get their pick for dinner. They love it; their friends love it - (has anyone else noticed the friends are often a lot harder to please than your own kids?). Schnitzel leftovers are great in sandwiches - what else could you ask for?

This recipe was a winner. It was not really any trickier than my standard version but much tastier. In the past, I haven't usually bothered pounding the chicken breasts flat, but it is worth doing because it makes such a difference in getting the chicken cooked before the crumb burns (and it is therapeutic after a long day!). Because of the size of my pan, I needed to cut the fillets in half or I would not have been able to cook them comfortably. The parmesan in the crumb gives an extra tastiness but is not overpowering and was happily eaten by a generally anti-cheese child. The dressing and salad are also delicious and the combination is really good. The dressing cuts the richness of the chicken - yum! Considering Ina's very generous portions, I halved the recipe, and that still gave us enough for three for dinner, plus four sandwiches of leftovers.

Parmesan Chicken
serves 6

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner 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. 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 lightly.

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 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
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 black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

1 comment:

webbie said...

I really loved this recipe. I think I'm in love with the dressing. Yours looks marvelous.