Rating: 3.5 stars
19 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

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Credit: Christopher Testani

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Place a rack on a rimmed baking sheet.

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  • Whisk the panko, 2 tablespoons of the oil, the seafood seasoning, and ¾ teaspoon pepper in a small bowl. Dip the chicken in the buttermilk in a bowl, then coat with the panko mixture, pressing gently to help it adhere. Place the chicken on the rack and bake until cooked through, 16 to 20 minutes. Cut into pieces.

  • Meanwhile, whisk the Parmesan, lemon zest and juice, the remaining 3 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the romaine and tomatoes and toss.

  • Serve the chicken over the romaine salad with additional Parmesan.

Nutrition Facts

350 calories; fat 19g; saturated fat 3.5g; cholesterol 70mg; sodium 580mg; protein 31g; carbohydrates 16g; sugars 6g; fiber 3g; iron 102mg; calcium 102mg.
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