4 boneless, skinless chicken breasts, pounded 1/4-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil, plus extra for drizzling
5 cups (5 ounces) baby spinach
2 cups (10 ounces) vine tomatoes, halved
1 cup grated Parmesan
Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the chicken until 1/4-inch thick.
Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour and shake off any excess flour. Dip the chicken into the eggs and then into the bread crumbs to coat.
Heat the oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through, 3-4 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.
Arrange the spinach on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the chicken on top of the salad. Top with grated Parmesan.
Printed from ComfortofCooking.blogspot.com