Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 3/4 cup fine dry bread crumbs

  5. 2 tablespoons freshly grated Parmesan cheese

  6. 1 tablespoon snipped fresh flat-leaf parsley

  7. 1 teaspoon snipped fresh rosemary

  8. 1 egg

  9. 1 egg white

  10. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Method : Place each chicken piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until 1/2 inch thick. Remove plastic wrap. Sprinkle chicken with salt and black pepper. In a shallow dish combine bread crumbs, Parmesan cheese, parsley, and rosemary. In another shallow dish combine whole egg and egg white; beat with a fork. Dip chicken in beaten egg, then in crumb mixture to coat. In a large skillet heat olive oil over medium-high heat. Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink, turning once.


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