Ingredients
1 ½cupspanko breadcrumbs
¼cupParmesan cheese,grated
1tspsalt,plus more to taste
1tsppepper,plus more to taste
1tsppaprika
1tspgarlic powder
2chicken breasts
1cupall-purpose flour
3large eggs,beaten
2tbspolive oil
⅔cupsour cream
⅓cupbuttermilk
¼cupparmesan cheese,grated
1tbspgarlic,minced
1tbsplemon juice
1tbspapple cider vinegar
1tbspolive oil
salt,to taste
freshly ground black pepper,to taste
16ozmixed greens
2cupsmixed cherry tomato,halved
½red onion,thinly sliced
Preparation
Preheat the oven to 425 degrees F.
In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
Season the chicken breasts on both sides with pepper and salt to taste.
Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
Place the chicken breasts on a baking sheet and drizzle with the olive oil.
Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165 degrees F.
While the chicken is cooking, make the dressing. In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine.
To Assemble: Add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ of the dressing over the salad and toss to combine.
Slice the chicken, then serve on top of the salad and drizzle with more dressing.
Serve and enjoy!
