Sunday, May 30, 2010

-- Dinner Done Right: Breaded Chicken, Restaurant Style --

I love trying new restaurants and eating out but sometimes nothing beats a fresh and simple home cooked meal. You can look for inspiration for your own dishes by looking at restaurant menus. This is also a great way of creating healthier versions of your favorite meals.

Most Italian restaurants have some sort of breaded chicken option which is usually deep fried. Here is a simple, easy to make alternative that is loaded with flavor but doesn't have the added fat. Serve it with a simple spinach salad drizzled with balsamic vinegar, olive oil and a little goat cheese.

Breaded Chicken Paillard with a Hint of Lemon

4 chicken breasts
1 lemon
1/2 cup Italian style bread crumbs
2 tblsp grated Parmesan cheese
salt and pepper to taste
2 tblsp olive oil

Place a chicken breasts inside a large Ziploc; without sealing the bag, use a meat mallet or large rolling pin to pound it until is is 1/4 inch thick. Sprinkle with salt and pepper and squeeze lemon over the thin chicken pieces.

On a large plate, sprinkle bread crumbs and Parmesan cheese. Dredge chicken in the bread crumb mix.

Heat a large skillet with the olive oil. Add the chicken and cook on each side about 3 minutes or until nicely browned. Flip and brown on the other side.

Serve with a simple spinach salad.
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