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Parmesan Chicken

Source of Recipe

Barefoot Contessa Parties!


List of Ingredients

6 chicken breasts, skinless, boneless
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra large eggs
1 1/4 cups seasoned bread crumbs
1/2 cup parmesan cheese, freshly grated
2 tablespoons unsalted butter
2 tablespoons olive oil


Recipe

Pound chicken breasts out until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. You can pound the meat between two pieces of wax paper or plastic wrap.

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

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. You can keep the cooked chicken breasts warm for about 15 minutes on a sheet pan in a 200°F oven.