Home | MothersClick – Connecting. Learning. Sharing.

Ingredients

6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 extra-large eggs

1 ¼ cups dry bread crumbs

1/2 cup freshly grated Parmesan cheese

unsalted butter

olive oil

Kitchen Items

Large saute pan, meat mallet or rolling pin

Instructions

Pound the chicken breasts until they are ¼ inch thick. You can use either a meat mallet or a rolling pin. You can pound the meat between two sheets of wax paper or plastic wrap. To save time, sometimes the butcher will pound the chicken for you.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and ½ 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 sauté 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. Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.

About the author

kellymcrory

I am a working mom that loves to cook but does not have the time to make elaborate meals anymore (sound familiar?). I like to find easy, healthy dishes that my family will enjoy.