Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned breadcrumbs (I used Panko for extra crunch)
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Butter
- Good olive oil
Instructions
- Pound the chicken breasts until they are 1/4-inch thick. (I place a chicken breast between two sheets of wax paper and use my rolling pin to pound them out).
- Combine the flour, salt, and pepper in a pie tin/plate. In a second pie plate, beat the eggs with 1 tablespoon of water. In a third pie plate, mix the breadcrumbs and grated Parmesan.
- Dip each chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and then 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 until cooked through (about 3 minutes per side). Put cooked breasts on a cookie sheet and keep them warm in a 200-degree oven while you cook the remaining chicken breasts.
- Add more butter and oil and cook the rest of the chicken breasts.
Notes
This can easily be made gluten free by crushing up Rice Chex and using that as your breadcrumbs and dipping the chicken in cornstarch instead of flour. Just make sure you add some Italian seasoning to the crushed Rice Chex, probably about 1 to 1 1/2 teaspoons.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dishes