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!

Let’s cook!

Chicken Parmesan

3 tablespoons olive oil

1 package of 4 chicken cutlets

1 jar marinara sauce (yes you can make your own but this is a weekday post)

1 tablespoon fresh chopped rosemary leaves

1 tablespoon fresh thyme leaves

1 teaspoon parsley

1/2 cup shredded Mozzarella

3/4 cup grated Parmesan

1 tablespoon unsalted butter, cut into pieces

3 cloves garlic, sliced

1 box of pasta – cook per instructions

Preheat oven to 450 and start the process of making your pasta. In a bowl add oil and herbs.

Add the chicken to the bowl.

Mix with your hands and be sure to coat the chicken well.

Heat a heavy large oven-proof pot such as a dutch oven over high heat. Add the garlic and cook for 1-2 minutes or until you smell the goodness.

Add the chicken and cook until light brown on each side.

Turn off the heat and add the jar of marinara sauce.

Sprinkle about 2 tablespoon of mozzarella over each chicken.

Then sprinkle equal amounts of Pamesan over the chicken as well and top with the pieces of butter.

Place in the oven and cook for 15 minutes.

Remove from the oven and let rest for 5 minutes.

Time to plate:

Here is the close-up:

A salad goes well with this dish as well as a nice glass of red wine.

Happy Cooking!