Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs skinless, boneless chicken breasts(3 to 4)

  2. 1 cup flour

  3. 1 tsp salt

  4. 1/2 tsp of freshly ground pepper

  5. 2 extra-large egg s

  6. 1 cup seasoned bread crumbs (crushed, plain special K is awesome too)

  7. 1/2 cup grated parmesan unsalted butter Good olive oil

Instructions Jump to Ingredients ↑

  1. Lay the chicken breasts on a cutting board and slice each diag into 4 or 5 large strips. Combine flour, salt, and pepper on a dinner plate. Beat eggs with 1 tbsp of water on a second plate. Combine the breadcrumbs and parmesanon a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides in the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large saute pan and cook the chicken strips on med-low for about 3 mins on each side, until just cooked through. Don’t crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. You can keep the chicken breasts warm for about 15 mins on a sheet pan in a preheated 200 degree oven


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