Chicken Paillard

This may be my new favorite meal. I made this recently for a meal with the Kaemingks , Sarah and Justin. Now Sarah says she wants the recipe so here goes.

4 boneless skinless chicken breasts
1 cup of flour
4 eggs, beaten
2 cups bread crumbs (I prefer panko)
salt and pepper to your liking
2 tablespoons of olive oil

Place each chicken breast in between two pieces of plastic wrap and use a meat tenderizer to flatten them out. You want them to be fairly thin. When I make it it turns out to be just about as big as a dinner plate. Then coat the chicken first in flour than eggs than the bread crumbs. Sometimes this can be confusing for people however if you flour them first it helps the egg stick better. Heat a pan or griddle to medium high heat and cook for about 2 minutes on each side.(This is where the olive oil comes in it hellps the chicken to not stick)

Now the finishing touch is to make the salad for the top.

2 heads of bib lettuce
1 package of cherry tomatoes
1/2 cup of parmesan cheese
lemon wedges

Parmesan Dressing
2 egg yolks
2 cloves of garlic
2 lemons (juiced)
1/4 cup of parmesan cheese
2 anchovies (if you want it adds the saltyness)
1/2 cup of olive oil

To blend this I use a blender. Mix all of the ingredients except olive oil. When well incorporated turn blender on and drizzle in the olive oil slowly so it doesn't separate.

This meal is amazing and healthy.