I would say that about half of the dinners that I cook on a weekly basis are new recipes. I have this insatiable thirst for trying new recipes all of the time. Which works since I run a (mainly) recipe-based blog. I love trying new recipes. And I’m constantly looking for inspiration. Anytime I visit any store that sells books or magazines, I can be found in the cooking aisle leafing through them. Some kind of cooking show is always on in the background of my day. And I’ve spent countless hours scrolling through the unending recipes on Pinterest. While I love trying new recipes, there is one in particular that I always come back to. And that’s this one 👇🏻. Parmesan Crusted Chicken with Lemon Dressed Greens.

I’ve been making this recipe for years. It is one of my family’s favorites, one that everyone loves. Okay, maybe my kids skip the greens, but they love the chicken with the lemon dressing. I secretly kinda love that they don’t want the greens because then I get more for myself. The salad is my favorite part about this meal. It’s cool, crunchy, perfectly acidic with the homemade lemon dressing. It compliments the warm, crispy chicken breast so well.

This Parmesan Crusted Chicken with Lemon Dressed Greens is always the home-y dish for us. It just feels comforting. When my husband had just gotten over a virus that he had had for close to a week, the first dinner that he asked for was this one. And my mom, don’t get me started. My goodness, since I shared this recipe with my mom, she has made it at least once a week for years. It’s her favorite. And with good reason. It’s simplistic, it’s delicious, and it’s ready in about a half hour. You gotta try it.

Let me show you how I made this Parmesan Crusted Chicken with Lemon Dressed Greens 👇🏻

Begin by making the lemon dressing. In a mason jar (or in my case, my handy dandy salad dressing bottle), combine 1/2 cup (good quality) olive oil, 1/3 cup fresh lemon juice, 1 tbsp granulated sugar (may need a little more depending on the tartness of lemon juice), 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Put the lid on and shake, shake, shake, shake. Shake for 1-2 minutes until the sugar breaks down and the dressing is well mixed.

Now make a breading station:

Grab 3 large, shallow bowls. In the first bowl, stir together 1/3 cup AP flour, 1 tbsp lemon pepper seasoning, and 1 tsp salt. In the second bowl, whisk together 2 large eggs and 1 tbsp of water. And finally, in the third bowl, stir together 2/3 cup of Italian breadcrumbs and 2/3 cup of grated parmesan cheese.

Before breading the four 8 oz chicken breasts, pound them out so that they are thin and an even thickness. I usually place mine in a plastic bag and pound it out with my meat mallet.

Now bread the chicken. Dredge the chicken in the flour, shaking off any excess. Then dip the chicken into the egg wash, again shaking off the excess. And then finally, firmly press the chicken into the breadcrumb-cheese mixture, until well coated. Place the breaded chicken on a plate. Follow the same breading steps with the remaining chicken breasts.

Let’s get cooking:

In a large skillet, over medium-high heat, add 1 tbsp olive oil and 1 tbsp unsalted butter. Melt the butter and swirl the oil-butter in the skillet to coat. Add half of the thinly pounded chicken breasts.

Cook 3-4 minutes per side until the chicken juices run clear and the breading is golden and crispy. (Internal temp should register 165 degrees)

Remove cooked chicken to a plate. Add the remaining 1 tbsp of olive oil and 1 tbsp of butter to the skillet. Repeat the same cooking steps as above for the remaining chicken.

To Assemble the Chicken:

Place a piece of chicken in the center of a plate (or shallow bowl). Place 6-8 cups of salad greens (any kind of greens that you like) in a large bowl. Give the lemon dressing one last good shake and add half of it to the greens. Top the chicken with a handful of the greens. Drizzle on a little extra lemon dressing and sprinkle on a little more grated parmesan.

Enjoy!!

These are some of the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Parmesan Crusted Chicken with Lemon Dressed Greens

This Parmesan Crusted Chicken with Lemon Dressed Greens is simply delicious. Warm, crispy chicken + cool, crunchy lettuce + homemade lemon dressing = Pure Goodness.

Prep Time 10

Cook Time 25

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For the Chicken-

1/3 Cup AP Flour
1 Tbsp Lemon Pepper Seasoning
1 Tsp Salt
2 Large Eggs, whisked + 1 Tbsp Water
2/3 Cup Grated Parmesan
2/3 Cup Italian Breadcrumbs
4 8 Oz Boneless, Skinless Chicken Breasts

For the Lemon Dressing-

1/2 Cup (Good Quality) Olive Oil
1/3 Cup Fresh Lemon Juice
1 Tsp Lemon Zest
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tbsp Granulated Sugar

For Cooking & Assembly-

2 Tbsp Unsalted Butter, divided
2 Tbsp Olive Oil, divided
6-8 Cups Salad Greens
Grated Parmesan, for topping

Instructions

In a mason jar (or dressing bottle), combine all of the lemon dressing ingredients. Shake it up really well until (a minute or two) until the sugar breaks down and the dressing is well mixed. Set aside.
Make a dredging station. Grab three large, shallow bowls. In the first bowl. Add the flour, salt, lemon pepper, and stir. In the second bowl, add the eggs and water. In the third bowl, combine the grated parmesan and Italian breadcrumbs.
Before breading, pound out the chicken breast until they are thin and an even thickness. to bread the chicken, first dredge in the flour and shake off the excess. Then dip the chicken into the egg wash, once again shaking off the excess. And finally, firmly press the chicken into the cheese-breadcrumb mixture, until it is well coated. Shake off excess and place on a plate while you repeat the breading steps for the remaining chicken breasts.
In a large skillet over medium-high heat, add 1 tbsp of olive oil and melt 1 tbsp of butter. Add half of the chicken breasts. Cook the chicken breasts for about 3-4 minutes per side until the chicken juices run clear and the breading is golden and crispy. The internal temperature of cooked chicken should be 165 degrees.
Remove the cooked chicken breasts on a plate. Add the remaining tablespoon of olive and butter and repeat the cooking steps for the second batch of chicken.
To assemble the chicken- place the chicken breast on a plate (or a shallow bowl). Place the greens in a large bowl. Give the lemon dressing a good shake and add half of the dressing to the greens, toss the greens to coat. Top the chicken with a handful of the greens. Drizzle with a little extra dressing, if desired, and top with some grated parmesan. Enjoy!