Parmesan Chicken

This is Scott’s very favorite weeknight dish (or any night, for that matter) so it had to be included. I hope you’ll like it too.

ingredients

6 boneless skinless chicken breasts
1 cup all purpose white flour
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 extra large eggs
1 1/4 cups seasoned breadcrumbs
1/2 cup parmesan, plus extra for serving
unsalted butter
good olive oil

directions

1
Pound the chicken breasts until they are 1/4 inch thick (* I butterfly them and then pound them, it saves so much time).
2
Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tbsp of water. On a third plate, combine the bread crumbs and 1/2 cup of parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in to the egg mixture and dredge both sides in the bread crumbs mixture, pressing lightly.
3
Heat 1 tbsp butter and 1 tbsp 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.
4
Keep the chicken breasts warm in a 200 degree oven while you cook the second batch.

notes

You can serve this dish with salad greens and lemon vinaigrette or serve alone. You can also use this recipe as the foundation for a quick version of Chicken Parmesan. Just cook the chicken, top with mozzarella and tomato sauce and broil until the cheese

Source: Allison Zimmer