- serves 8 ( 6 points +)
- 8 boneless, skinless chicken breast halves ( 4 oz. each), pounded to 1/4 inch thickness
- 6 T. flour
- 1/2 c. egg beaters
- 1/2 c. Italian seasoned bread crumbs
- 1/2 c. Panko bread crumbs
- 1 T. Parmesan cheese, grated
- 3 T. olive oil, divided
- 1 lemon, sliced
Pat chicken breasts dry. Place flour in a shallow dish. Place egg beaters in another shallow dish. Place Italian breadcrumbs, Panko and Parmesan cheese in a third shallow dish.
Dredge chicken in flour, then coat in egg beaters, then press in bread crumb mixture.
Set chicken on a baking sheet and let stand for 5 minutes.
In a large nonstick skillet, heat 1-1/2 T. oil. Add four pieces of chicken and cook until browned on each side and until chicken is cooked through. ( about 3-5 minutes per side)
Repeat with remaining oil and chicken.
Serve chicken with lemon wedges.