- 1/2 c grated parm (fresh, not from a can. NOTE: 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 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
Serve with an Arugula salad and the dressing:
- 1/4 c fresh squeezed lemon
- 1/2 cup evoo
- 1/2 tsp kosher salt
- 1/4 tsp cracked pepper