Ingredients
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6
-
1
-
1
-
1/2
-
2
-
1 1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Barefoot Contessa’s Parmesan Chicken, From Barefoot Contessa Family Style cookbook, 2002., This is one of my favorite recipes. I love it atop arugula with Ina’s lemon vinaigrette dressing. I always want extra salad with this one., Great recipe. I added ground almonds to the Parmesan cheese and added a little Panko for crunch. I get requests for this all the time.
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Steps
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1
Done
|
Pound the Chicken Breasts Until They Are 1/4 Inch Thick--You Can Use Either a Meat Mallet or a Rolling Pin. |
|
2
Done
|
Combine the Flour, Salt, and Pepper on a Dinner Plate. |
|
3
Done
|
in a Bowl Big Enough to Dip the Chicken, Break the 2 Eggs and Whisk Them Together. |
|
4
Done
|
on a Second Plate, Combine the Bread Crumbs and 1/2 Cup Grated Parmesan Cheese. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Add More Butter and Oil and Cook the Rest of the Chicken Breasts. |
|
8
Done
|
Serve With Extra Grated Parmesan Cheese, If Desired. |
