Parmesan Chicken with Baby Greens

Here is my contribution. I made it the other day and it was very good and easy. You can also use pork chops instead of chicken breast. You can also omit the baby greens part, if you don't like vegetables.



2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh marjoram (or any herb you choose, like basil, thyme, etc. Or you can omit it completely.)
1 egg
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

4 tablespoons olive oil
3 tablespoons white wine vinegar (don't really need that either if you don't have it.)

6 cups mixed baby greens

Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.

Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.

Makes 4 servings.