Ingredients
6 boneless skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 eggs
1 1/2 cups dry bread crumbs
1/2 fresh parmesan cheese
butter
olive oil
salad for 6 (argula works well)
Lemon Vinaigrette (optional)
Preparation
Pound chicken until about 1/4 inch thick.
Set up 3 plates, 1st plate has flour, salt and pepper. 2nd plate has eggs and third plate has parmesian cheese and bread crumbs.
Heat large frying pan with butter and olive oil. When oil is hot coat each breast the plates until well covered. Fry the breast 2 to 3 at a time for 2 to 3 minutes until golden brown. Put each breast in oven when done and add more breast then oil and butter as needed. Let the breast bake in oven until cooked through. Then put on plates with salad, or ketcup if the dinner is under 10.
