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Recipe by: Lisa Prince

Chicken Parmesan

This recipe is from Ina Garten Barefoot Contessa Family Style cookbook.  We have changed it slightly over the years to our tastes but the basic ingredients come from her and we just love it!

Servings: 6
Cook Time: Prep Time: 20 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Chicken, Lettuce

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Ingredients

Chicken Parmesan:
6
boneless skinless chicken breasts (thin sliced or butterflied)
1
cup all-purpose flour
1
teaspoon kosher salt
1/2
teaspoon black pepper
2
eggs
1
1/4 cup Italian dry bread crumbs
1/2
cup shredded parmesan cheese, plus extra for serving
Unsalted butter
Extra Virgin olive oil
Lemon Vinaigrette:
1/3
cup freshly squeezed lemon juice (about 2-3 lemons)
1/2
cup good olive oil
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
Shredded parmesan cheese or shaved
Pasta:
1
box angel hair pasta or pasta of your choice
Fresh parsley, chopped
Butter
Parmesan cheese, shredded

Directions

Chicken Parmesan

If using the butterflied chicken, you will need to pound it slightly.

Combine the flour, salt, and pepper on a dinner plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with lemon vinaigrette.

Place a mound of salad on each hot chicken breast.

Serve with extra grated parmesan.

*Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven.

Lemon Vinaigrette

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

When I make it, I doubled the recipe because we really enjoy this dressing.

Pasta

Cook pasta until al dente.

Drain and return to your pot.

Add butter (1/2 – 1 stick depending on how much pasta you cook) toss until melted and pasta is coated.

Add chopped parsley and toss.

Top with shredded parmesan cheese.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.