Grind your parm in the processor: Cut a block or wedge into 1" pieces and process until ground small but not to a total powder.
- 1/2 c grated parm
- 1 1/2 cups dry breadcrumbs (seasoned)
- 1 tsp Lemon zest
- 1tsp fresh thyme
- 1 lb flattened boneless chicken breast 1/4" thick evenly
- 1 egg with 1 tbsp water
- 1 cup flour
- 1 tbsp butter
- 1 tbsp EVOO
- 1 egg and 2 tbsp water, whisked
- 1/2 cup flour
- Dip breasts first in flour, shake to remove excess
- Dip in an egg wash
- Dip in the parmesan thyme lemon and breadcrumbs mixture
- Brown in the butter and EVOO melted and warmed in a pan
top with:
Arugula salad with lemon vineagrette
- 1/4 c fresh squeezed lemon
- 1/2 cup evoo
- 1/2 tsp kosher salt
- 1/4 tsp cracked pepper
top with long shavings of parm