Barefoot Bloggers: Parmesan Chicken

I tried to stay as true as possible to the recipe - and only cook for one! Barefoot Bloggers June recipes included one of my absolute favorites - Parmesan Chicken.
You really do have to pound your chicken to a certain width. Otherwise your crunch factor turns into "burned, crusty" parmesan chicken.
Seriously take your rolling pin or meat mallet to it. I sure did.

This is how I bread meat. I can only fit 2 plates on one side - and one on the other half hanging over the sink. Crazy, but somehow, it seriously works.
Use a 4 prong fork to beat your egg. I feel like with more prongs, more air gets into the egg which looks prettier. Not sure if that really helps the taste, but whatever.
Butter. Mmmmm.... Butter & olive oil. I think the butter really does make it taste better, you can actually use margarine if you want to - I don't have any problems!
Lemons... more pictures of them again...
Kosher salt. I've been meaning to make pretzels, but oh, well. Parmesan chicken is way better!
Another note: use kosher salt when making a viniagrette. It just tastes better.

You can kinda see the separation of the oil & lemon juice. It's important to emulsify with a whisk or a blender. Very important, I'll point out what happens later.
Starting to whisk...
Fully emulsifying the lovely fresh lemon viniagrette...
Ok - see - the separation of the oil & lemon? Yeah, that's what happens after your plates been sitting because your mother-in-law calls while you're drooling over your food. Yes, I was drooling.
Mm... Crispy, crunchy, goodness....

Ina's Parmesan Chicken

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 eggs

1 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.

Yield: 6 servings

PSH