Ingredients Jump to Instructions ↓

  1. 4 Chicken breast halves - skin

  2. 3/4 cup 177ml Parmesan - freshly grated

  3. 2 tablespoons 30ml Parmesan - freshly grated

  4. 3/4 cup 109g / 3.8oz Breadcrumbs - fresh white

  5. 1 tablespoon 15ml Parsley - minced fresh

  6. 1/8 teaspoon 0.6ml Salt

  7. 1/8 teaspoon 0.6ml Pepper - freshly ground

  8. 1 Egg

  9. 1/2 cup 118ml Milk

  10. 2 cups 474ml Olive oil

  11. 2 tablespoons 30ml Butter - unsalted

  12. 2 tablespoons 30ml Lemon juice - fresh

  13. 1 Lemon - quartered Parsley springs - fresh

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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