Parmesan Chicken… the lighter version

 

This lighter version of parmesan chicken is so simple and yet so delicious.  You’ll love it!

 

 

Please pardon that huge piece of Parmesan in the picture. I didn’t notice it had slid down in front.

 

We may even like this lighter version better than my original Parmesan Chicken with the sauce and mounds of mozzarella. I love how light and fresh it tastes and the chicken is crazy moist. It’s nice to have a meal where you can still eat great tasting food without feeling weighed down and completely stuffed afterwards. I think everyone should make this parmesan chicken!

Parmesan Chicken… the lighter version

Parmesan Chicken

Ingredients:

Recipe By Ina Garten

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

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

Directions:

For the Parmesan Chicken

  1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate.
  3. On a second plate, beat the eggs with 1 tablespoon of water.
  4. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
  5. 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.
  6. 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.
  7. Add more butter and oil and cook the rest of the chicken breasts.
  8. Toss the salad greens with lemon vinaigrette.
  9. Place a mound of salad on each hot chicken breast.
  10. Serve with extra grated Parmesan.

For the Vinaigrette

  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Nutrition Information

Yield: , Serving Size: 1

  • Amount Per Serving:
  • Calories: 3995 Calories
  • Total Fat: 177.7g
  • Cholesterol: 1447.9mg
  • Carbohydrates: 208.3g
  • Fiber: 11.8g
  • Sugar: 13.5g
  • Protein: 372.4g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.