Parmesan Chicken

There just never seems to be enough hours in a day to get everything done.  And, at the end of the day when it's time to make dinner, I often need something yummy, but quick.  This is a recipe that your kids will love, and you can get it on the table in 30 minutes.

2 lbs boneless, skinless chicken tenders

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large eggs

1 Tbsp water

1 1/4 cups seasoned dry breadcrumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Butter

Olive oil

Salad greens for 4 washed and spun dry

Lemon Vinaigrette (recipe follows)

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

On a second plate, beat the eggs with 1 Tbsp of water.  

On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan.  

Coat the chicken tenders 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 Tbsp of butter and 1 Tbsp olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium heat for 2 - 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the tenders.  

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

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

Toss the salad greens with the Lemon Vinaigrette.  Please a mound of salad on each plate.  Serve with extra grated Parmesan.