LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
THE BAREFOOT CONTESSA'S ARUGULA WITH PARMESAN
My favorite green in a recipe by my favorite cook, Ina Garten. Ina says the arugula is peppery, the vinaigrette lemony and the parmesan spicy. She also recommends using Parmigiano Reggiano cheese.
Provided by Irish Rose
Categories High In...
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
- In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
- Toss well and place the salad on individual plates.
- With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Nutrition Facts : Calories 249.9, Fat 23.4, SaturatedFat 5.8, Cholesterol 13.6, Sodium 476.9, Carbohydrate 3, Fiber 0.7, Sugar 1, Protein 8.2
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA, WATERMELON AND FETA SALAD
Steps:
- Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
- Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
- When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
- Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.
ARUGULA, RADICCHIO AND PARMESAN SALAD
Steps:
- Place the arugula, radicchio and endive in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
More about "the barefoot contessas arugula with parmesan recipes"
BAREFOOT CONTESSA | PARMESAN CHICKEN | RECIPES
Web 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 extra-large eggs 1¼ cups seasoned dry bread crumbs ½ cup finely grated Parmesan cheese, plus extra for serving Unsalted butter Good olive oil …
From barefootcontessa.com
From barefootcontessa.com
See details
THE BAREFOOT CONTESSA COOKBOOK | COOKBOOKS
Web Caramelized Butternut Squash, 151 Fingerling Potatoes, 159 Grilled Vegetables, 166 Homemade Applesauce, 155 Parmesan Smashed Potatoes, 158 Potato-Fennel Gratin, 156
From barefootcontessa.com
From barefootcontessa.com
See details
BAREFOOT CONTESSA | WATERMELON & ARUGULA SALAD | RECIPES
Web 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½-pound chunk Parmesan cheese Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and …
From barefootcontessa.com
From barefootcontessa.com
See details
ARUGULA WITH PARMESAN RECIPE | EAT YOUR BOOKS
Web Save this Arugula with Parmesan recipe and more from Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and …
From eatyourbooks.com
From eatyourbooks.com
See details
BAREFOOT CONTESSA | SPRING GREEN SPAGHETTI CARBONARA
Web Apr 18, 2023 Tuesday, April 18, 2023. Spring Green Spaghetti Carbonara is a great weeknight dinner that’s full of spring vegetables like asparagus and snow peas, a creamy …
From barefootcontessa.com
From barefootcontessa.com
See details
INA GARTEN MAC AND CHEESE (BAREFOOT CONTESSA RECIPE)
Web Apr 19, 2023 Ingredients. Cooking essentials: Vegetable oil for cooking pasta and greasing the baking dish, and Kosher salt to help bring out the flavors in the dish. Pasta: …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
BAREFOOT CONTESSA RECIPES | BAREFOOT CONTESSA | FOOD NETWORK
Web Barefoot Contessa. #BarefootContessa New Season Begins Saturday 12:30|11:30c. ... Recipes Barefoot Contessa Recipes. Search. Most Popular Most Popular; Recently …
From foodnetwork.com
From foodnetwork.com
See details
23 BRILLIANT BAREFOOT CONTESSA RECIPES TO TRY AT HOME
Web 1. Ina Garten’s Mustard Roasted Chicken. Image via Alexandra Cooks. Give a whole new meaning to roasted chicken with mustard and herbs combination in the chicken batter. …
From homemaderecipes.com
From homemaderecipes.com
See details
BAREFOOT CONTESSA | HOMEPAGE
Web Cooking. Spring Green Spaghetti Carbonara. Spring Green Spaghetti Carbonara is a great weeknight dinner that’s full of spring vegetables like asparagus and snow peas, a …
From barefootcontessa.com
From barefootcontessa.com
See details
COOK LIKE A PRO: PARMESAN | BAREFOOT CONTESSA: MODERN …
Web Cook Like a Pro: Parmesan. It's all Parmesan all the time in Ina Garten's kitchen. Crispy, delicious Lemon Parmesan Chicken gets a double hit of the flavorful cheese, and it adds …
From foodnetwork.com
From foodnetwork.com
See details
THE BAREFOOT CONTESSA'S ARUGULA WITH PARMESAN RECIPE
Web Ina says the arugula is peppery, the vinaigrette lemony and the parmesan spicy. She a Jun 5, 2013 - My favorite green in a recipe by my favorite cook, Ina Garten.
From pinterest.com
From pinterest.com
See details
BAREFOOT CONTESSA (EN-US)
Web 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4-pound chunk very good Parmesan cheese If the arugula has roots attached, cut them off. Fill the sink with …
From barefootcontessa.com
From barefootcontessa.com
See details
ARUGULA SALAD WITH LEMON VINAIGRETTE BAREFOOT CONTESSA RECIPES
Web Jan 10, 2023 Arugula with Parmesan from Barefoot Contessa. If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few …
From similarrecipe.com
From similarrecipe.com
See details
BAREFOOT CONTESSA ARUGULA SALAD RECIPES ALL YOU NEED IS …
Web Watermelon & Arugula Salad from Barefoot Contessa. Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and …
From stevehacks.com
From stevehacks.com
See details
BEST LEMON PARMESAN CHICKEN WITH ARUGULA SALAD …
Web Apr 22, 2022 Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. …
From foodnetwork.ca
From foodnetwork.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love