This chicken is so good. We always served it with mac n cheese with boys, but if you're looking for a healthier option, it works great with an arugula salad with a lemon zest dressing.
- Kimberly
Ingredients
- Olive oil for sauté
- 1/2 cup Hellmann’s Real Mayonnaise
- 1/4 cup shredded parmesan cheese
- 4 boneless skinless chicken breast cutlets, about 1 1/4 lbs. total weight
- 4 tsp Italian seasoned dry bread crumbs
- Arugula
- Lemon zest and juice
- Flour, for dredging
- Eggs, for dredging
- Fresh thyme
- Butter, for the pan
Preparation
Wash chicken cutlets and pat dry. Salt and pepper chicken. Place mayo and cheese in a small bowl and mix. Lay chicken breasts on baking sheet and spread mayo/cheese mixture on top.
Evenly sprinkle bread crumbs atop each. Combine the flour, 1 tsp salt, and 1/2 tsp pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbs of water. On a third plate, combine the bread crumbs, the 1/2 cup grated parmesan cheese, the lemon zest and thyme, and set aside.
Heat 1 Tbs of butter and 1 Tbs of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Place the arugula in a large bowl. In a 1 cup glass measure and whisk together the 1/4 cup lemon juice, 1/2 cup olive, 1/2 tsp salt, and 1/4 tsp pepper. Pour enough dressing on the arugula to moisten. Shave parmesan on top.
Serve with a side of veggies, mac n cheese, or even on top of a salad.