Parmesan Chicken

By cacelias

This is a quick and delicious way to make boneless, skinless chicken breasts. This is especially good served with Spaghetti Carbonara and Spring Mix with Lemon Vinaigrette.

Recipe from Paula Deen, "Better Homes and Gardens", March 2009

Ingredients

• 6 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 extra large eggs
• 1 1/4 cup seasoned dry bread crumbs (Panko)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

Preparation

Step 1

Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt and pepper on a dinner plate. In a small bowl, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup of the grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the breasts on medium-low heat for 2-3 minutes on each side, until cooked through. This may be done in batches. Add more butter, if necessary to cook the remaining chicken breasts.

Excellent Served over Spring Mix lettuce greens with Lemon Vinaigrette.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper