Parmesan Chicken with Mixed Baby Greens

1. 1

   Stir together panko, Parmesan, and marjoram on large plate.

2. 2

   Whisk egg in small shallow bowl.

3. 3

   Place chicken in plastic bag.

4. 4

   Using rolling pin, pound to flatten to 1/2-inch thickness.

5. 5

   Place chicken on plate; sprinkle with salt and pepper.

6. 6

   Brush on all sides with egg.

7. 7

   Dredge in panko mixture, turning to coat evenly.

8. 8

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

9. 9

   Add chicken and cook until deep golden and cooked through, about 4 minutes per side.

10. 10

    Transfer chicken to plate.

11. 11

    Reduce heat to medium; cool skillet slightly.

12. 12

    Add remaining 2 tablespoons oil and vinegar.

13. 13

    Stir, scraping up browned bits, until vinaigrette is just hot.

14. 14

    Divide baby greens among 4 plates.

15. 15

    Drizzle with vinaigrette and top with chicken.

16. 16

    Sprinkle with pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.