20 days left till Jen’s due date! Now that is crazy! So tonight for date night I made Parmesan Chicken on salad. For those of you that look for a quick meal that is loaded with flavor this recipe is for you. Also, for those that like traditional Parmesan Chicken try out this new twist to an old favorite.

Parmesan Chicken

4 chicken cutlets

1 cup all-purpose flour

2 eggs

1 cup Panko

1/2 cup Parmesan cheese, grated

olive oil

salt and pepper

1 bag of salad greens

2 tablespoons fresh oregano, chopped

2 lemons, juiced

1/2 cup olive oil

Combine the flour, salt, pepper, and oregano on a plate.

In a bowl beat the eggs.

On another plate, combine the Panko and Parmesan.

Coat the chicken on both sides with the flour mixture.

Then dip both sides into the egg mixture.

Dredge both sides in the Panko mixture.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken for 4 minutes per side.

Make sure the chicken is cooked through and is golden brown and remove from the pan and let rest for 10 minutes.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Add the dressing to the salad and toss. Time to plate! Place salad on the plate and then top with chicken and shaved Parmesan.

Here is the close-up!

Happy Cooking!