Parmesan crusted chicken with lemon vinaigrette baby arugula salad and mashed potatoes with chives
Crispy parmesan chicken is one of my favorite ways to make chicken. Its juicy chicken breaded with herbs and parmesan cheese, topped with a lemony salad. I like to serve it with mash potato’s so it fills everyone up. My daughter is a vegetarian so I try and serve enough vegetables for her to eat too. This dinner works for everyone!
There is one other recipe I like just as much as this one and it is a South American dish called Milanesa. It is a breaded meat fillet similar to how I make this dish, just a little different. They are both so delicious. I will post that recipe a little later on.
This recipe is a must keep. I feel like it was so perfect there was no need to change anything. I hope you enjoy it as much as we do.
Crispy parmesan chicken topped with lemony arugala salad
Ingredients
- 2 Boneless, skinless chicken breast
- 1 cup Flour
- 1 cup Italian seasoned bread crumbs
- 2 Large eggs
- 1 tbsp Salt
- 1 tsp Black pepper
- 1/2 cup Grated parmesan cheese
- Vegtable oil for frying
Lemony Arugala Salad
- Baby arugala
- 1 Fresh lemon juice
- 1 tsp Salt
- dash Red pepper
- 1/2 cup Cherry tomatos
- Shaved parmesan cheese
- 1 tbsp good olive oil
Instructions
- Slice and pound the chicken until they are 1/4 inch thick. I used a meat mallet.
- Combine the flour, salt and pepper on a plate. On the second plate, beat eggs with a sprinkle of water.
- One a third plate, combine the bread crumbs and 1/2 cup of parmesan cheese. The
- The order goes first in the flour, second in the egg bath, third in the bread crumbs until nicely coated. Repeat all steps for the rest of the chicken.
- Heat oil in the pan and cook chicken breasts on each side about 3-4 min until cooked all the way through. set cooked chicken on a cooling rack or paper towel until ready to serve.