- 2 chicken breasts: boneless and skinless
- One egg
- Olive oil
- Romaine lettuce
- Freshly shredded Parmesan cheese
- Croutons (optional)
- Dried herbs
- One lemon
Pick up a couple boneless, skinless lean chicken breasts from your grocery store. Rinse the chicken and pat dry. Take our three small plates to get your dipping station ready. On the first plate: ½ c. flour… second plate: one egg… third plate: bread crumbs. (Quick tip: Think FEBruary when trying to remember the order. F –Flour, E – Egg, B – Breadcrumbs)
On your stove top, head up a medium size skillet with a generous amount of olive oil. (You can swap this out for butter too, whichever you prefer.)
Dip the dried chicken breasts in the flour, then egg, then breadcrumbs. Covering all angles.
Place the coated chicken into the hot skillet. Let sizzle for a few minutes, until the bottom is nice and brown/crisp. With tongs, flip and cook the other side.
Meanwhile, wash and dry romaine lettuce… starting to plate your dish. Top with dried herbs. (You can certainly make your own, or combine any arrangement you prefer that is in your pantry.) Top with some freshly grated Parmesan cheese. Once the chicken is done, remove from heat, and using your cutting board and large Chef’s knife, cut the chicken into slices. (If you use a small knife, you run the risk of knocking all of the breaded topping off your chicken.) Place the chicken on your salad. Now, here are two options for dressing: a normal, low fat Caesar (which you can find at your grocery store), or for a healthy option, cut a lemon in half, remove the seeds and squeeze over your salad. Add a tiny bit of olive oil as well. The dried herbs that you already have added will give the lemon flavor… no other dressing needed! Grind some fresh pepper on top. Enjoy!