Ingredients
| Ingredient | Qty | Unit |
|---|---|---|
| Pepper | 1.25 | tsp |
| Eggs | 2 | count |
| Italian Seasoning | 1 | tbsp |
| Red Wine Vinegar | 1 | tbsp |
| Lemon Juice | 2 | tbsp |
| Panko | 2 | cup |
| Shallot | 1 | count |
| Chicken Breast | 2 | count |
| Olive Oil | 7 | tbsp |
| Russett Potato | 1 | count |
| Salt | 2.25 | tsp |
| Greens - Crunchy | 6 | cup |
Nutrition (per serving, serves 4)
532Calories
34gProtein
28gCarbs
33gFat
Steps
1
Cut potatoes in to long pieces, coat with olive oil and salt and pepper. Roast in oven until crispy (~20 minutes)
2
Butterly chicken breasts and pound with a tenderizer until thin. Season with salt and pepper. Dip breasts in egg, and generously coat with panko.
3
In a large frying pan pour olive oil and heat until simmering. Then, place breaded chicken breasts in pan. Cook for 5-6 minutes and then flip and cook for another 5-6 minutes. Use LOTs of olive oil and don't touch the chicken until you're ready to flip :)
4
While chicken is cooking make the dressing by mixing 1 tbsp olive oil, 1 tbsp lemon juice, diced shallot, red wine vinegar and Italian season. Mix well
5
Coat greens with dressing, and plate with chicken and potatoes.