This is what my wonderful wife, Sandy wanted me to cook as part of her recent birthday celebration. I have it with grilled or steamed veggies, but pasta works, too.
Let me know what you think! When you fix it, go to my Facebook page, upload a photo of it, and post a comment.
Enjoy!
Parmesan Chicken
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 extra large eggs
1 tablespoon water
1 ¼ cups Italian seasoned dry bread crumbs
½ cup grated Parmesan cheese
Unsalted butter
Olive oil
Pound the chicken breasts until they are ¼” thick. I use a meat mallet and wax paper.
Combine the flour, salt, and pepper on a large dinner plate. In a medium size bowl, beat the eggs with 1 tablespoon of water. On another plate, combine the bread crumbs and ½ cup grated Parmesan.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg wash and dredge both sides in the bread crumb/Parmesan cheese mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook breasts on medium-low heat until cooked throughout. I usually cook two at a time in the pan.
Add oil as needed, allow to reheat, and then continue cooking.
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