Smashed Chicken - Dawn Harlor

By á-46

Ingredients

• 2 boneless, skinless chicken breast halves
• 3/4 cups plain bread crumbs
• 1/2 cup grated parmesan
• 1 tsp dried oregano
• 1/2 tsp dried basil
• pinch cayenne
• 1/2 cup flour, on a shallow plate
• 2 eggs, lightly beaten, in a pie plate
• 3 tablespoons olive oil

Details

Servings 2

Preparation

Step 1

Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin.


Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate.

Coat each breast in the flour, shaking off any excess flour.

Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate.


Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking one piece at a time. Cook until golden on both sides.

Serve with Bernaise sauce.