D's Chicken Parmigiana
I'm back in Dubai after the holidays and it's busy bee time.. Launching our newest bakery tomorrow so I've been on my feet all day which is painful but so very exciting.. And even though I was meant to go on detox mode after all this Christmas eating (there are definitely a few extra pounds that have accumulated during the holidays), I needed something warm and hearty for dinner.. Chicken Parmigiana is normally made with mozzarella and served with pasta, but I tried to have a little conscience and made the dish just a little lighter, so I served it with a simple arugula salad instead :)
Easy. Cook & Prep Time: 20 minutes
Serves 4 - 6
- 6 chicken breasts (lightly pounded)
- 1 cup grated Parmesan
- 1 cup breadcrumbs
- 1/3 cup chopped parsley
- flour (for drenching)
- 1 eggs, lightly beaten
- 1 pack arugula
- 1 pack cherry tomatoes, cut in halves
- Balsamic vinegar and olive oil
- a little salt &cracked pepper to taste
In a bowl, mix the bread crumbs, Parmesan, parsley and cracked pepper, then lay it out on a plate and set aside.. Prepare two other shallow plates, one with the flour and the other with the egg mixture.. Heat a pan over medium heat with a little knob of butter and a generous amount of olive oil.. Dip the chicken in the flour, tap off the excess, then in the egg, and then coat the breasts in the breadcrumb cheese mixture.. Fry them for a few minutes on each side, until golden brown, and serve with a few slices of lemon.. Toss the arugula and tomatoes in a bowl with a little balsamic and olive oil, season with salt and pepper and serve on the side.. Buen Appetito ;)
4 comments
I loved it. It is simple and easy and amazing , i will add it to my recipes and my favorite.
ReplyDeleteThank you for sharing it with us.
All the best.
You're most welcome :) Glad you enjoyed it x
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