Crispy Parmesan Chicken

Serves 4 generously

This is one of my favorite go to recipes when I feel stuck about what it make for dinner.

It’s also my “go too” recipe when I am craving a healthy version of crispy “fried” chicken.

It’s so easy and comes together really quickly , especially when you get the hang of the breading process.

It’s healthy, vibrantly fresh tasting and, oh so satisfying!

Enjoy!!!

Ingredients:

4 small boneless, skinless chicken breasts (about 7oz each)

1 cup all purpose flour (can use gluten free)

1 tsp salt (I use pink Himalayan)

1/2 tsp pepper

2 large eggs

1 T

1 cup panko crumbs (I use Ian’s gluten free)

1/2 cup grated Parmesan cheese, plus extra for serving.

1-2 T Ghee

1-2 T Olive oil

6 cups + salad greens (I like romaine for this)

Balsamic Vinaigrette to taste, recipe follows

Directions:

With a sharp knife butterfly each chicken breast by slicing into the thickest part of the breast horizontally, leaving about 1/2-inch at the end and making sure not to cut all the way through.

Open up the breast like a book. Using a mallet pound chicken until they are 1/4-thick. (If you feel confident about pounding the chicken into thin (1/4-inch) pieces without butterflying, you may skip this step and simply pound the chicken until it is about 1/4-inch thick.)

Combine flour, salt and pepper in a shallow bowl or dish. In a second dish combine eggs and 1 tablespoon water. In a third shallow dish or plate combine the bread crumbs and 1/2 cup of the Parmesan.

Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and then dredge both sides into the bread crumb mixture.

Heat 1 T of the ghee and 1 T of the olive oil in a large sauté pan and cook 2 chicken breasts on medium-low heat for about 4 minutes per side, or until cooked through. Add the remaining ghee and olive oil and cook the remaining 2 chicken breasts in the same manner.

Toss the greens with balsamic vinaigrette to taste.

To serve, divide salad amoung four dinner plates. Top each salad with one hot chicken breast and sprinkle with additional Parmesan cheese.

Balsamic Vinaigrette

* ½ cup olive oil

* ¼ cup balsamic vinegar

* 1 teaspoon honey (optional)*

* 1 teaspoon Dijon mustard

* 1 shallot, minced

* 1 clove garlic, minced

* salt and ground black pepper to taste

Combine all ingredients in a lidded jar and shake well to combine…

*if using a high quality balsamic vinegar the honey really shouldn’t be necessary

Let me know how you like this one!

As always…thanks reading!