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1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
2 boneless, skinless chicken breasts
1/4 cup all-purpose flour
3 large Land O Lakes® Eggs
1/4 cup Land O Lakes® Half & Half
1 cup seasoned bread crumbs
1 bag ready-to-serve arugula, baby spinach, or spring greens
1 small wedge Parmesan cheese
kosher or sea salt
Mix together the eggs and half-and-half. Set aside.
Place your palm flat against the top of each chicken breast andcarefully slice each piece in half horizontally; you will now have fourthinner chicken breast pieces. Place each chicken cutlet between twosheets of waxed paper and pound until very thin. (You may use a malletor a rolling pin.)
Have three separate dishes (I use pie pans): 1 for flour, 1 for the egg/half-and-half mixture, 1 for the seasoned breadcrumbs.
Season chicken with salt and pepper, then bread the chicken by dippingeach piece in flour (dredging both sides), then the egg mixture, thenthe breadcrumbs. Lay each piece on a clean plate until you're ready tocook. You should have four heavily breaded pieces of very thin chicken.
Heat 2 tablespoons Land O Lakes® Butter with Olive Oil & Seasalt in a skillet over medium-low heat. When melted and hot, add 2pieces of breaded chicken and cook on both sides until breading isgolden brown and chicken is cooked (about 2-3 minutes per side.) Removefrom the skillet, then add the other 2 tablespoons butter to the skilletand cook the other two pieces of chicken.
To serve, place one piece of cooked chicken on a plate. Top generouslywith arugula, spinach, or salad greens. Squeeze lemon juice over thegreens, then sprinkle with a little kosher or sea salt. Finally, shavesome pieces of Parmesan using a vegetable peeler and sprinkle shavingsover each piece.
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