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Ingredients
- 1 1/2 pounds boneless skinless chicken breasts - (3 to 4)
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- Unsalted butter as needed
- Good olive oil as needed
- Bamboo skewers - (6" to 10" long) (or ice-cream sticks)
Preparation
Step 1
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes 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. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.
This recipe yields ?? servings.