On this plate, the chicken is served with lemon fusilli pasta. Or serve it atop an arugula salad.
2. 1 cup all-purpose flour
3. 1 teaspoon kosher salt
4. 1/2 teaspoon freshly ground black pepper
5. 2 large eggs
6. 1 tablespoon water
7. 1 1/4 cups dry bread crumbs, plain or seasoned
8. 1/2 cup freshly grated Parmesan
9. Unsalted butter
10. Good olive oil
Pound the chicken breasts until they are 1/4-inch thick (with a meat tenderizer (flat side)) or buy thin chicken breasts or butterflied chicken. Thin is key so that the chicken cooks quickly and evenly and it ultimately reaches 170 degrees.
Gather 3 plates, pyrex dishes or pie pans for the coating on the chicken. In one, combine the flour, salt, and pepper. On the second, beat the eggs with 1 tablespoon of water. On a third, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
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