Parmesan Chicken + Simple Salad

Ina Garten is a genius, as we all know, so I always trust her recipes. This one caught my eye recently because I love any excuse to bread a piece of chicken and I appreciate when people share a full meal in a recipe instead of just a main dish.

Our chicken breasts were oddly large so I ended up cutting one in half vertically for us to share. Sorry the picture looks weird.

Ina’s Parmesan Chicken + Simple Salad with Lemon Vinaigrette

Bentley’s way

• Buy the thinly sliced chicken breasts if you don’t feel like pounding all that out.

• You must season the chicken with kosher salt and freshly ground black pepper even though the recipe doesn’t say to. This is a good best practice any time you’re breading.

• Use Panko breadcrumbs for better browning.

• I halved this recipe because I don’t love leftover chicken, but we actually still had a piece left this way. I used it a few days later to make us a Caesar salad for lunch and it was awesome.

• This is really great as is, but I did serve smashed red potatoes on the side as well ONLY because I had them leftover from another night and we needed to eat them.

• For the greens, I used a baby spinach and baby arugula mix.