I named this after my amazing friend Jen and the dish that she frequently cooked when we were neighbors living in San Antonio, TX at 1221 Broadway (gawd, I really loved that tiny apartment!) It was the first meal we made after moving to Seattle and wanting a little piece of home. We think of you, Jen, every time we enjoy this delicious meal!
INGREDIENTS
- Chicken breast pounded very thin
- Panko bread crumb
- Flour
- Parmesan, freshly-grated
- Fresh thyme, chopped
- 1 lemon
- 1-2 eggs
- Green leaf lettuce, torn or chopped into pieces
- Cherry or grape tomatoes, halved
- Kalamata olives, halved
- 1 shallot, sliced very thin
- Olive oil
DIRECTIONS
STEP 1
Pound chicken very thin and season with salt and pepper. Add some chopped thyme and fresh-grated Parmesan to Panko bread crumbs.
Coat each breast in egg, then flour, then egg, then Panko. (I find it easier to place the coating ingredients into separate bowls instead of a on plates.) Place coated chicken on plate and set in fridge while you prepare the salad.
STEP 2
Combine chopped lettuce, tomatoes, shallots and olives in bowl. (Add any additional veggies that you’d like. The image shown has fresh-pulled mozzarella and bell peppers)
To make salad dressing, add all ingredients into jar or bottle, shake to mix:
- Juice from 1 lemon
- Olive oil (equal amount to lemon juice)
- Lemon zest
- Salt & pepper
- Thyme
STEP 3
Heat 1-2 tablespoons of olive oil in pan over medium-high heat, cook chicken until golden brown on both sides. If needed, add more oil for second side. Place on paper towel.
STEP 4
Toss salad with dressing right before plating. Plate chicken, then top with salad.