Ingredients Jump to Instructions ↓

  1. 4 to 6 boneless, skinless chicken breasts

  2. 1 cup all-purpose flour

  3. 1 teaspoon kosher salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 extra-large egg s

  6. 1 tablespoon water

  7. 1 1/4 cups seasoned dry bread crumbs

  8. 1/2 cup freshly grated Parmesan , plus extra for serving Unsalted butter Good olive oil

Instructions Jump to Ingredients ↑

  1. Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third 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 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 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.


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