My starting point for this recipe is Ina Garten's Parmesan Chicken which comes from her Family Style cookbook. She serves salad greens on top of her Parmesan coated chicken. I've added some lemon and a creamy buttermilk dressing. I defy you to find someone who doesn't like buttermilk dressing. It's just in our dna. This is a lovely meal to celebrate the end of summer with, and a real crowd pleaser.
For the buttermilk dressing you can use a small food processor, a blender, or a whisk. Mix together about equal amounts of buttermilk, mayonnaise, and sour cream. Add in the zest of 1 lemon, the juice of 1/2 a lemon, a finely minced clove of garlic, salt and pepper. Parsley or chives give a bit of green. Be sure to taste this as you go and adjust if necessary. Pour the dressing in a little jar and refrigerate till needed.
I like to buy chicken cutlets, which are thinly sliced pieces of boneless skinless breast, but you can use tenders for this as well. Regular breasts are too thick, so I wouldn't use them unless you want to be bothered pounding them out. You want thin, tender bites of chicken, not rubbery chunks.
Put a cup of buttermilk in one pan, and a cup of creadcrumbs, lots of grated parmesan, the zest of one lemon, chopped parsley, salt and fresh pepper in another. Put your chicken cutlets in the buttermilk until you're ready to cook. Pour about 3 tablespoons of olive oil in a saute pan and preheat to medium high. Lift the chicken breasts from the buttermilk and dredge in the crumb mixture, making sure they get completely coated. Saute them in batches till golden on both sides. Remove to a cutting board as you cook the rest of the chicken. Then slice the breasts into 4 or 5 slices, and carefully lay them on top of your salad greens. Drizzle the buttermilk dressing over the top of the salad and chicken.
Sue/the view from great island