Friday, April 4, 2014

Crispy Chicken with Romaine Salad and Lemon Vinaigrette

This is a delicious week night meal that is really simple if you take a little time to prep the chicken over the weekend or when you have some free time to devote to meal prep.  I pounded, breaded, and browned the breasts then froze them individually on a cookie sheet.  I then placed the quick frozen breasts in a gallon size bag and used waxed paper to keep the second layer from touching the first. I took the bag directly from the freezer and baked the frozen breasts on a cookie sheet for 20 minutes at 350 degrees.  If I had used a rack the chicken would have been crispier...but I didn't feel like washing another dish.  The original meal I was copycatting is presented with the chicken cutlet on the bottom of the plate and topped with romaine lettuce and the lemon vinaigrette.  For photo purposes, I put the lettuce on the side so you could see what was under there.  Now that I'm certain that these freeze well I will add to my freezer cooking days.

CRISPY CHICKEN WITH ROMAINE SALAD AND LEMON VINAIGRETTE

CHICKEN
3 chicken breasts pounded thinly
1-2 eggs beaten
1-2 cups panko bread crumbs seasoned with parmesan, salt, pepper, paprika, and garlic powder 
(really use any preferred seasoning)
olive oil to coat the bottom of the pan

After pounding breasts to desired thinness, dip chicken in egg and then panko.  At this point the chicken can be refrigerated if desired.  Heat oil in a pan, brown chicken on both sides until golden.  Allow chicken to cool.  If freezing, place chicken in single layer in a gallon sized freezer storage bag.  In order to make two layers separate the layers with wax paper.  Freeze flat.  To cook, do not allow chicken to thaw.  Place in a shallow baking pan/cookie sheet using a rack if you desire super crispy chicken and don't mind washing dishes :o)

SALAD
4 cups Romaine lettuce washed, dried, and torn or cut in to desired pieces

DRESSING
1 lemon squeezed
2-3 garlic cloves pressed
olive oil
salt 
pepper

In a cruet or glass container whisk together all ingredients for dressing.  I typically use one part acid to two parts oil and season to taste.  Use whatever mixture tastes good to you.  Remember the "tanginess" is the secret to the flavor.  The dressing will keep in the refrigerator for about a week if kept tightly covered.




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