Prep time 15 minutes Cook time 6-7 minutes
1 pound Sanderson Farms Thin Cut Boneless Skinless Chicken Breasts
1 teaspoon Salt
½ teaspoons Ground Black Pepper
1 cup Flour
2 Large Eggs
1 Tablespoon Water
½ cups Grated Parmesan
1 cup Italian Bread Crumbs
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 bag Arugula Or Spring Lettuce Mix
½ whole Red Onion Very Thinly Sliced
¾ cups Tomatoes, Cut Into Bite Sizes Pieces
⅓ cups Shaved Parmesan
6 slices Lemon (on The Side)
Vinaigrette Dressing, Store-bought
Salt and pepper chicken.
Prepare 3 pie plates, the first with flour, in the second pie plate whisk together eggs with water, and in a third pie plate mix together grated Parmesan and bread crumbs.
Dip your chicken into flour. Shake. Then dip into eggs, then into breadcrumbs.
Heat butter and olive in a skillet over medium to medium low heat. Cook chicken for 3-4 minutes a side until browned and cooked through.
Place cooked chicken on individual plates and top with salad greens, onions, tomatoes, toasted pine nuts and shaved Parmesan.
Drizzle with Vinaigrette and serve with a slice of our bakery fresh garlic bread!
Cooking at Noon - September 27, 2010