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Breaded chicken served over salad with lemon dressing
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Parmesan Chicken Salad

Crispy spring greens served with a warm breaded chicken breast and a lemon vinaigrette.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Keyword: Crispy, Greens, Lemon, Spring
Servings: 6

Ingredients

  • 3 Eggs
  • ¼ Cup Milk
  • 1 Cup Flour
  • 1 Cup Seasoned Bread Crumbs
  • ⅓ Cup Parmesan grated, plus more for topping
  • 1 tsp Salt
  • ½ tsp Pepper
  • 6 Chicken Breast Filet thinly sliced
  • ¾ Cup Olive Oil
  • 2 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 16 oz Spring Lettuce Mix

Instructions

  • Set up breading stations.
    Flour Station - Mix flour with salt and pepper
    Egg Station - Eggs and milk
    Breading - Breadcrumbs and Parmesan
  • Dip chicken in flour, then egg, then breading. Be sure to press the breading into the chicken.
    Heat 2 Tbsp of olive oil in a skillet on medium heat.  Cook chicken 2 - 3 minutes per side until cooked through and lightly browned.  Add additional olive oil as needed.
  • Lemon Dijon Dressing:
    Mix ½ Cup of Olive oil, 2 Tbsp of Lemon Juice and 1 tsp of Dijon mustard. I usually place everything in a Tupperware and shake it until it is fully mixed.
  • Dress spring mix with dressing and serve warm chicken on top with an extra sprinkling of Parmesan.