Chicken breast coated in a spiced, parmesan breadcrumb, lightly fried until perfectly crisp and tender. Topped off with a pile of fresh greens tossed in a touch balsamic then finished with an extra little sprinkle of parmesan. So fresh, crunchy and flavorful! You’re going to love this!
INGREDIENTS – serves 1-2
1 chicken breast, butterflied
1-2T parmesan, grated
1/8t garlic powder
1/8t red pepper flakes
4-6c fresh greens
1T balsamic vinegar
2T olive oil
Place the butterflied chicken breast in a large ziplock bag and pound it out to about 1/2″.
Set up 3 dishes, add flour to the first with a pinch of salt, whisk the egg up in the second and stir together the breadcrumbs, parmesan, salt, garlic powder, oregano and red pepper flakes in the third. Dredge the chicken in the flour, coating completely then the egg then the breadcrumb mixture. Fill a deep, large skillet with about 1/4-1/2″ oil and bring it up to medium-med-high heat. Test it by sprinkling a little leftover breadcrumbs in, it should bubble up. Gently place the chicken in the oil and fry for 5-6 minutes, flip then fry for 4-5 more. Set on a paper towel or wire rack to cool and drain excess oil.
Meanwhile, in a large bowl, toss the greens with balsamic and olive oil with a small pinch of salt.
Plate the chicken on a large plate or bowl then top with the dressed greens. Sprinkle with a little extra parm!