Ingredients:
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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