- 4
Ingredients
- 4-6 boneless, skinless chicken breasts, uniform in size
- 3/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 1/2 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons salted butter
- 4 tablespoons olive oil
Preparation
Step 1
Using sharp knife, carefully slice chicken breasts in half, cutting parallel to cutting board. Cover top and bottom of chicken with plastic wrap and flatten with meat mallet or rolling pin to 1/4-inch thickness.
In shallow bowl, combine flour, salt and pepper. Beat eggs in separate shallow bowl. In a third bowl, stir together bread crumbs and Parmesan cheese.
Preheat oven to 325 degrees.
Dip chicken in flour, then egg, then bread crumbs. Melt 1 tablespoon butter with 1 tablespoon olive oil in a saute pan over medium-low heat. Add 2-3 chicken breasts to pan and brown nicely on both sides (5-6 minutes total time). Continue to brown remaining chicken in batches of 2-3 pieces at a time, adding 1 tablespoon butter and 1 tablespoon olive oil for each new batch.
Place browned chicken in 9-by-13-inch glass dish and finish cooking 15-20 minutes or until juice runs clear.