My kitchen helper pounding the chicken
Chicken ready to be cooked
3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon salt, divided
dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I used Panko breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges
Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallot or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish.
Place flour in a shallow dish.
Place egg white in a shallow dish.
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Dredge chicken in flour; dip in egg white.
Dredge in breadcrumb mixture.
Place chicken on a wire rack; let stand for 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 3 minutes.
Turn chicken over; cook 2 minutes or until browned and done.
Add 2 tablespoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.
Add greens; toss gently.
Place 1 chicken breast half and 1 cup salad on each of 2 plates.
Serve with lemon wedges.
Cooking Light, May 2010
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon salt, divided
dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs (I used Panko breadcrumbs)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges
Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallot or small heavy skillet.
Combine breadcrumbs and cheese in a shallow dish.
Place flour in a shallow dish.
Place egg white in a shallow dish.
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Dredge chicken in flour; dip in egg white.
Dredge in breadcrumb mixture.
Place chicken on a wire rack; let stand for 5 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 3 minutes.
Turn chicken over; cook 2 minutes or until browned and done.
Add 2 tablespoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk.
Add greens; toss gently.
Place 1 chicken breast half and 1 cup salad on each of 2 plates.
Serve with lemon wedges.
Cooking Light, May 2010
No comments:
Post a Comment