Wednesday August 27, 2008see more by jen
I will admit it. I am not a cook. However, even the cooking-challenged (that would be me) can make this recipe. Substitute whole wheat pasta and breadcrumbs for an even healthier meal.
- 6 boneless skinless chicken breasts
- 1 cup flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 large eggs
- 1 1/4 cup seasoned dry bread crumbs
- 1/2 cup parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
1. Pound the breasts until they are ¼ inch thick (put them between wax paper and use a meat mallet or rolling pin) – or the easiest way is to buy the thin cut breasts
2. Combine flour, salt and pepper and put on a dinner plate (1st dish)
3. Beat the eggs and 1 tablespoon water in a bowl (2nd dish)
4. Combine the bread crumbs and parmesan cheese in a bowl and put on a plate (3rd dish)
5. Coat the breasts on both sides with the flour mixture, then dip both sides in the egg mixture, and then dredge both sides in the bread crumb mixture
6. Heat 1 tablespoon oil and 1 tablespoon butter in large sauté pan
7. Cook 2 or 3 breasts at a time on med-low heat for 2 to 3 minutes each side, until cooked through
8. Add more butter and oil and cook the rest
Serve over noodles and pasta sauce, sprinkle with parmesan cheese. Also great with couscous and broccoli or just a simple green salad if you are eating light.
Also, quick Tiny Tip: To print this recipe (or any Tiny Oranges posts) click on the title above the image. In this case “Parmesan Chicken,” then you have an option to “View Printer Friendly Version.” Open that version and print. And, if you want to send this article to a friend, “Email Article to a Friend” is right below it!