Parmesan Crusted Chicken with Fresh Spinach Salad
Cook time
Total time
Serves: 6
  • ½ lb. fresh spinach
  • ¼ cup fresh squeezed lemon juice (2 lemons)
  • ½ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ lb. grated Parmesan cheese
  • 6 boneless, skinless chicken breasts (I filleted 3 large chicken breasts)
  • 1 cup flour
  • 1 tablespoon flaxseed
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1¼ cup seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter
  • 2-3 tablespoons olive oil
  1. Wash and dry your greens.
  2. In a small bowl, whisk the lemon juice, oil, salt and pepper.
  3. Set aside to toss with greens right before serving.
  1. Pound your chicken or fillet (slice in half) it like I did (this is important in order for the chicken to cook thoroughly and quickly).
  2. Combine salt and pepper and rub the chicken with it. Combine the flour and flaxseed in another bowl. In a different bowl, beat the eggs with 1 tablespoon of water. On a second plate, combine the bread crumbs and ¼ lb. Parmesan cheese.
  3. Dredge the chicken in the flour, dip in the egg, and then dredge in the Parmesan mixture, pressing lightly.
  4. Heat the butter and olive oil in a large skillet. Cook the chicken for 5-6 minutes on one side, depending on thickness (you may need to cook them for 7-8 minutes on each side), then turn and do the same (5-6 minutes) on second side until the chicken is no longer pink and is a nice, golden brown.
  5. Toss the spinach with enough vinaigrette to coat them, add more if you like.
  6. Serve the spinach with the chicken and shave some Parmesan cheese over the salad and chicken.
Recipe by The Crepes of Wrath at