1. Parmesan Chicken with Lemon Vinaigrette
This breaded chicken recipe is perfect for a quick and satisfying weeknight meal. While the original recipe calls for chicken breasts, you can easily substitute boneless, skinless chicken thighs for a juicier and richer flavor.
Ingredients
- For the Lemon Vinaigrette:
- 4 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the Chicken:
- 5 boneless skinless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs plus 1 egg white
- 1 1/4 cups seasoned dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salad greens for serving
Instructions
- Pound the chicken thighs between two layers of plastic wrap to an even thickness (about 1/4 inch).
- Prepare three plates: one with the flour mixture, one with beaten eggs, and one with breadcrumbs and Parmesan cheese.
- Coat the chicken in flour, then dip it in the egg mixture, and finally dredge it in the breadcrumb mixture.
- Heat butter and olive oil in a large skillet over medium heat. Cook the chicken thighs for 3-4 minutes on each side until golden and cooked through.
- Serve the chicken over a mound of salad greens dressed with lemon vinaigrette. Sprinkle with extra Parmesan if desired.