Chicken With Ina

This weeks choice for Barefoot Bloggers came from our mom, Megan at My Baking Adventures.

Alexander here: This is my favorite way to have chicken. I love it! I like to dip it in ketchup. Sometimes Mommy puts arugula over the top, but tonight she didn't.

Sabrina here: I really like it. We've had it a few times already, and sometimes I have it with mozzarella cheese and Daddy's homemade marinara sauce, other times I have it with lemon juice squeezed over the top.

So now, the kids will demonstrate their chicken cutlet skills:

First, Alexander cracked the eggs into a pan:

Then, Sabrina pounded out the chicken breasts , till they were nice and even:

Now, at this point, you won't see any more action shots, because the kids don't like touching raw chicken. So this is where I had to step in.

Sabrina here: My mom made me stop eating so she could get a picture of the chicken. We also had baked ravioli - it was really good. My Pop-Pop thought Mom had made the ravioli from scratch - she almost fooled him, except she couldn't stop laughing.

Sabrina and Alexander here: We loved this! It's also good the next day, if you put it in a squishy roll. Yummy!

Thanks Tara, we really like being a part of this group - and we can't wait for our turn!

Parmesan Chicken - Barefoot Contessa Family Style

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe followsPound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepperIn a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings