Home-cooked meals are a constant adventure for me as I design healthy but tasty meals. Here is one of my son's favorite "Parmesan Chicken."
This recipe is similar to "Scaloppine al Limone" (made with veal.) Instead of using breadcrumbs, I am substituting grated parmesan cheese and using chicken breast as my meat. The elimination of the breadcrumbs makes this meal a high-protein food.
2 Chicken breasts, butterflied to 1/4 inch and tenderized with a kitchen mallet
Sprinkle with lemon and set aside.
On parchment paper (or wax paper), spread grated parmesan cheese, then add some dried onion flakes.
In a shallow plate, scramble one egg. Dip both sides of the chicken, then coat both sides with the parmesan/onion mixture.
In a pan, warm up a little butter and cooking oil (do NOT use olive oil). Pan fry each side 2-3 minutes or until. Serve with a side salad.
SIDE SALAD: Arugula with Balsamic Vinaigrette
Garnish with Green Apples and Pecans Caramelized with agave.