INA GARTEN'S PARMESAN CHICKEN

Ina Garten's Parmesan Chicken image

Provided by Barenakedchef

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
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 1/2 cup grated Parmesan. 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.