The BEST Chicken Parmesan.
In this lighter version of the the classic Italian dish, we keep all the deliciousness but lose the heavy mozzarella cheese and pasta. Trust me, everyone will love it!
Kosher salt and freshly ground black pepper
2 extra-large eggs
1/2 cup dry bread crumbs (or panko for a gluten-free version)
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
6 boneless, skinless chicken breasts
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese
Preheat the oven to 350 degrees
1. Season the chicken with salt and pepper. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
2. On a plate, beat the eggs with 1 tablespoon of water. On a second plate, combine the bread crumbs or panko, the 1/2 cup grated Parmesan cheese, and lemon zest , and set aside.
3. Dip both sides of the chicken breast into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until browned. Add more butter and oil and cook the rest of the chicken breasts.
5. Place the browned chicken on a parchment lined baking dish, and bake in the oven for 15 minutes.
6. Place the arugula in a large bowl. In a glass jar, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, pinch of salt and pepper. Pour enough dressing on the arugula to moisten. Toss well.
To serve - Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.