This recipe is by the Barefoot Contessa and is in the March issue of the Better Homes and Gardens magazine. As much as I cook (about every night) I have never made Parmesan Chicken! This is easy and fast! I served it with a baby green salad and the Godess dressing from Trader Joes.
6 skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmesan cheese, plus extra for serving
Good olive oil
Salad greens for 6, washed and spun dry.
1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. I used a meat mallet with the chicken in a big baggie.
2. Combine the flour, salt and pepper on one plate or pie tin. On a second plate, beat the eggs with 1 tablespoon water. On a third plate, combine the bread crumbs and 1/2 cup parmesan cheese.
Coat chicken breats 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.
3. 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.
Toss the salad greens with the Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra parmesan cheese.
Make sure you pound it thin. The chicken plumps up when cooking.