An Ina Garten recipe caught my eye in her book Family Style. I tried the recipe and then made it my own by using Stonewall Kitchen spice rub and changing up the dressing for the salad. This crispy and flavorful chicken adds an excellent kick to a leafy salad. I serve half a chicken breast per person, but you can change this depending on how much meat you like to eat.
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 extra-large eggs
- 1 1/4 cups seasoned dry bread crumbs OR regular bread crumbs mixed with 1 Tbsp. of Stonewall Kitchen’s chicken/pork dry rub
- 1/2 cup freshly grated parmesan cheese, plus extra for serving
- Unsalted butter
- Olive oil
- Salad greens for 4, washed and spun dry
For the dressing
- 1/2 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. honey
- 1 tsp. dijon mustard
- salt and pepper
- juice of 1 lemon
Pound the chicken breasts until they are 1/4 inch thick. I use a rolling pin. Then combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbsp. of water. On a third plate, combine the bread-crumbs and 1/2 cup grated parmesan cheese and the Stonewall kitchen spice rub if you choose to use it. 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.
Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook on medium-low heat for 2 to 3 minutes on each side until cooked through. Mix all of the ingredients in the dressing recipe and then toss it with the salad greens. Serve with the chicken and grated parmesan.