Parmesan Chicken Salad

This is one of my favorite times of the year. The farmers market is filled with so many goodies that it is hard to choose with to pick up. This weekend I made out pretty good. I picked up a basket full of red peppers, several baskets of tomatoes and a nice big bunch of basil. I made some pesto with the basil and I spent most of the weekend roasting the red peppers and slow roasting the tomatoes to freeze for coming months of winter. Despite the fact that it has cooled down a bit outside, having the oven on all weekend turned my place into a sauna and I was looking for a quick light meal. I had not had parmesan chicken in a while and it sounded like it would fit the bill perfectly. Parmesan chicken is simply fried chicken that is coated in bread crumbs and parmesan cheese. I really like the warm crispy chicken and the parmesan cheese adds both an amazing aroma and a lot of flavour. Serving it with a simple salad makes for a nice light meal on a warm day.

2 chicken breasts (pounded thin)
salt and pepper to taste
1/4 flour
1 egg (lightly beaten)
1/4 cup breadcrumbs
1/4 cup parmigiano reggiano
1 handful romaine lettuce
1 handful tomatoes, sliced
1 handful chickpeas
1 handful feta (crumbled)
1/2 tablespoon olive oil
1/2 tablespoon lemon juice
1 dash oregano
salt and pepper to taste

1. Season the chicken with salt and pepper.
2. Dredge the chicken in the flour.
3. Dip the chicken into the egg.
4. Dredge the chicken in the breadcrumbs and parmigiano reggiano.
5. Heat the oil in a pan.
6. Cook the chicken in the oil until golden brown on both sides, about 4-7 minutes per side.
7. Assemble salad.

Closet Cooking: Parmesan Chicken Salad