This parmesan-lemon crusted chicken is one of my favorite meals. A simple lemon vinaigrette, salad greens, and some chicken: dinner is served. It is very easy to make, but can be time consuming. Last night, Rich and I went out to a Japanese restaurant in
INGREDIENTS
•
The chicken is pan fried with a crust of panko bread crumbs and parmesan, then served over greens with a really simple lemon dressing and move shaved parm on top. It takes some effort- I won't lie to you- but I promise, this is an incredible meal tha
•
Ready? Here's how it's done:
•
First, make your vinaigrette. It's equal parts lemon juice and olive oil, with some salt and pepper. When you're ready to serve, give it a good shake-shake-shake, but for now just set it aside.
•
Now, you want to pound your chicken out into thin pieces. I like to buy boneless skinless chicken breasts and slice them myself instead of buying cutlets, because that way they are sliced on the bias and I can make them the size I want.
•
To cut up your chicken, trim each breast of any excess fat, then slice into 1" thick pieces against the grain of the meat.
•
To pound the meat thin, place the pieces cut-side up and cover with plastic wrap.
•
Using a kitchen mallet (or some other heavy flat thing) take out your aggression on those unsuspecting pieces of chicken. You want them to be uniformly thin. The plastic wrap keeps your mallet clean, and also keeps little aerosol raw chicken bits fro
•
I go through all the chicken and pile it up onto a plate, then cover it with plastic wrap and set it in the fridge while I make the dredges.
ADVERTISEMENT