Asiago Crusted Chicken with Spring Greens and Lemon Vinaigrette • Apollo Career Center %
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Asiago Crusted Chicken with Spring Greens and Lemon Vinaigrette


For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

For the chicken
¾ cup shredded asiago cheese
¼ cup Japanese breadcrumbs (panko)
1Tbsp chopped fresh flat leaf parsley
½ cup of all purpose flour
2Tbsp water
4 boneless, skinless chicken breast halves
1 ½ tsp salt
1 ½ tsp freshly ground pepper
¼ cup of olive oil


For the vinaigrette:
Whisk all the ingredients together for the vinaigrette and toss into greens right before serving.

For the chicken
Combine the Asiago cheese and breadcrumbs in a bowl. Stir in chopped flat lead parsley and set aside. Whisk egg and water together in a small bowl and set aside. Pour flour onto a plate. Arrange these 3 in the following order: flour, egg, and breadcrumbs/ cheese

Rinse chicken well and pat dry with paper towels. Season liberally with salt and pepper. Dredge in flour and shake off excess. Dip in egg/ water mixture then coat with breadcrumb and cheese mixture. Place on plate until all completed

Heat ¼ cup olive oil in a large nonstick skillet until oil bubbles. Add chicken and cook, approximately 4-5 mins per side. Chicken should be done when golden brown on both sides. Remove, drain on towels, and plate. Top with dressed spring greens.