This recipe is a staple. Matt loves schnitzel, Tommy loves chicken fingers, and Mom needs some salad, so everyone is happy. The tartness of the lemon vinaigrette is so delicious with the crisp chicken. This is easy, fairly healthy, and a crowd pleaser. You can make the chicken in advance and keep warm in the oven (place directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy), so it also works for company well. Feel free to use whatever bread crumbs you like, I am a panko girl, but now the options are endless. Whole wheat, gluten free, low carb, whatever you like will work.
Crispy Chicken with Lemon Vinaigrette
2 lbs boneless, skinless, chicken breasts pounded to 1/2 inch thick between two pieces of parchment
1/4 cup of flour
2 eggs beaten lightly
2 cups panko bread crumbs (or whichever you prefer)
salt and pepper
1 tablespoon butter
1 shallot, minced (garlic works too)
1 tablespoon Dijon mustard
juice of one lemon (about 1/4 cup)
1 tablespoon plus 1/4 cup olive oil
6 cups mixed greens
1 cup chopped tomatoes
Warm oven. Set out three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the next, and the breadcrumbs in the third. Season all the plates with salt and pepper.
Place a large skillet on the stove at medium heat. Add the butter and oil. Using tongs or your hands, dredge each chicken breast in the flour (shake off excess), then coat in the egg, then cover in the breadcrumbs. Place each piece on the platter. (This can be done in advance and refrigerated as long as overnight)
Place a large skillet on the stove over medium heat. Add the butter and 1 tablespoon of olive oil, make sure there is enough coating the bottom of the pan well. Add more as necessary. Once hot, place the chicken in the pan to brown in stages, leaving enough room in the pan so there is lots of room around them. Flip once browned on one side, repeat on other side, then place in warm oven directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy. Repeat with the rest of the chicken.
Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top.
To serve, toss the salad to coat with the dressing. Place a chicken breast on each plate and mound the salad on top.
This chicken does well the next day for leftovers. Just warm in the oven at 300 degrees for ten minutes placed directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy.