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Parmesan Chicken with Salad

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Parmesan Chicken Salad

This is one of my favorite times of the year. The farmers market is filled with so many goodies that it is hard to choose with to pick up. This weekend I made out pretty good. I picked up a basket full of red peppers, several baskets of tomatoes and a nice big bunch of basil. I made some pesto with the basil and I spent most of the weekend roasting the red peppers and slow roasting the tomatoes to freeze for coming months of winter. Despite the fact that it has cooled down a bit outside, having the oven on all weekend turned my place into a sauna and I was looking for a quick light meal. I had not had parmesan chicken in a while and it sounded like it would fit the bill perfectly. Parmesan chicken is simply fried chicken that is coated in bread crumbs and parmesan cheese. I really like the warm crispy chicken and the parmesan cheese adds both an amazing aroma and a lot of flavour. Serving it with a simple salad makes for a nice light meal on a warm day.

Parmesan Chicken with Salad

Parmesan Chicken with Salad

Prep Time:45 minutes Cook Time:35 minutes Total Time:1 hour 20 minutes Servings: 4
ingredients
  • 2 chicken breasts (pounded thin)
  • salt and pepper to taste
  • 1/4 flour
  • 1 egg (lightly beaten)
  • 1/4 cup breadcrumbs
  • 1/4 cup parmigiano reggiano
  • 1 handful romaine lettuce
  • 1 handful tomatoes, sliced
  • 1 handful chickpeas
  • 1 handful feta (crumbled)
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon lemon juice
  • 1 dash oregano
  • salt and pepper to taste
directions
  1. Season the chicken with salt and pepper.
  2. Dredge the chicken in the flour.
  3. Dip the chicken into the egg.
  4. Dredge the chicken in the breadcrumbs and parmigiano reggiano.
  5. Heat the oil in a pan.
  6. Cook the chicken in the oil until golden brown on both sides, about 4-7 minutes per side.
  7. Assemble salad.
Similar Recipes:
Quinoa Crusted Chicken Parmesan
Chicken Piccata
Jerked Chicken with Mango and Avocado Salad
Buffalo Chicken Salad
Chicken Parmesan Dip
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Reader Interactions

Comments

  5. Paula says

    September 8, 2008 at 11:47 pm

    That chicken looks wonderful with that salad. I bet the crunch of the coating added great texture! What really caught my attention, though, was the chick peas (garbanzo beans) in the salad. I LOVE putting those in my salad, and just did so yesterday!

    Reply

  25. Dee says

    September 9, 2008 at 7:25 am

    Hmm… it has been too long since I’ve had parmesan chicken. Yours looks beautifully golden! And those chickpeas that many greedy eyes have spied are perfect in a salad.

    Reply

  34. Anonymous says

    September 9, 2008 at 12:51 pm

    Yum! I’m definitely going to try this sometime soon. I’ve been trying to cook with less fat lately. Do you think the chicken would work if baked instead of fried?

    Reply

  43. LyB says

    September 9, 2008 at 2:43 pm

    I know what you mean about the farmer’s markets. I always mean to get just a few things and end up with my arms full of gorgeous fruits and veggies! That chicken sounds incredible, I’m so bookmarking this. 🙂

    Reply

  64. Dina says

    July 31, 2012 at 6:17 am

    Can I bake this instead of frying and instead of that other ingredient that I'd have to combine with the breadcrumbs, what can I use as substitute?

    Reply

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