Parmesan Chicken with Greens

2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh herbs
1 egg
4 skinless boneless chicken thighs

4 tablespoons olive oil
3 tablespoons white wine vinegar

6 cups greens (baby kale, baby spinach, or mixed baby greens)

Stir together panko, Parmesan, and herbs on a large plate.  Whisk egg in a medium plate.  Place chicken between two pieces of plastic wrap or in a plastic bag.  Using a rolling pin or meat pounder, pound to flatten to 1/2-inch thickness.  Place chicken on a plate; sprinkle with salt and pepper.  Dredge in egg, then in panko mixture, turning to coat evenly.

Heat 2 tablespoons oil in a 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.

Serves 4.


From Epicurious/ Bon Appetit