Crispy Chicken with Garden Salad and Lemon-Parmesan Dressing
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 77.
Servings: 4 servings
Ingredients
Chicken
- 4 boneless skinless chicken breast halves
- coarse salt and pepper
- 1/4 cup flour
- 1 egg
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
Salad
- 6 cups lettuce
- 1 carrot peeled and julienned
- 1 cucumber peeled and sliced
- 1 large tomato cored and 1/2" diced
Lemon-Parmesan Dressing
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 2 tablespoons heavy cream or plain yogurt
- 2 tablespoons Parmigiano Reggiano cheese
- 1/2 teaspoon kosher salt
- black pepper
- 6 tablespoons olive oil
Instructions
Chicken
- Remove tenderloin from each half of chicken breast and butterfly. Cut each piece in half lengthwise, to make 8 slender chicken portions, plus the tenderloins. Season with salt and pepper on both sides.
- Preheat oven to 350° F. Place flour in a shallow bowl or plate. In a separate shallow bowl or pie plate, whisk egg together with 2 tablespoons water. In a third shallow bowl or pie plate, combine breadcrumbs and cheese.
- Place a large, heavy cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Working with one piece of chicken at a time, dip first in flour, then egg, then breadcrumbs to coat evenly on both sides. Then place in skillet which should be sizzling with hot butter and oil. Continue with additional pieces of chicken forming a single layer in skillet. 2 batches will be required. Fry chicken 2 - 3 minutes, until golden on each side. Chicken may not be thoroughly cooked. Remove to baking sheet. Using paper towels, wipe skillet clean. Repeat using remaining butter and oil and chicken. Place pan with chicken in oven and bake until cooked through, 6 - 8 minutes.
Salad
- Combine salad ingredients in serving bowl and chill.
Dressing
- In small bowl whisk together all ingredients except olive oil, then whisk in olive oil until creamy.
To serve
- Add just enough dressing to the salad to coat and serve. Pass platter of chicken separately. Pass dressing separately to drizzle on top of chicken.