Ingredients Jump to Instructions ↓

  1. 4 ea Chicken breast halves; skin

  2. 3/4 c Parmesan; freshly grated

  3. 2 T Parmesan; freshly grated

  4. 3/4 c Breadcrumbs; fresh white

  5. 1 T Parsley; minced fresh

  6. 1/8 t Salt

  7. 1/8 t Pepper; freshly ground

  8. 1 ea Egg

  9. 1/2 c Milk

  10. 2 c Olive oil

  11. 2 T Butter; unsalted

  12. 2 T Lemon juice; fresh

  13. 1 ea Lemon; quartered

  14. 1 x Parsley springs; fresh

Instructions Jump to Ingredients ↑

  1. Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. ** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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