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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 Time10 minutes
Cook Time25 minutes
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!