My family LOVES when I make this. It’s definitely a winner all around. Which is why I feel especially silly only sharing it with you now, since this picture has been waiting to be posted for over 6 months in the back log. I know, that’s some crazy good photography skills, right? But I was about to be attacked by starving children and a husband if I didn’t get dinner to the table. PRONTO. I’m sure most of you know what I’m talking about.
It’s great served with spaghetti and a simple tomato sauce (I actually just add some herbs to crushed tomatoes and let them simmer a bit). We also like it with a huge helping of my fall salad. This dish makes a decent amount, so it’s great to make with company, or you can cut it in half as well. Either way, prepare to see some dishes licked clean!
Oh, and on a side note, Amelia did sleep until 3 am today. Does that count as progress?
PARMESAN CHICKEN
Recipe Source: Ina Garten
6 boneless skinless chicken breasts
1 cup flour
1 tsp kosher salt
1/2 tsp pepper
2 eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
unsalted butter
olive oil
Pound the chicken breasts to 1/4 inch thick (I butterfly them, then pound them).
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 T of water. On a third plate, combine the breadcrumbs and the grated parmesan cheese.
Coat the chicken on both sides with the flour mixture, then dip both sides in the egg mixture, and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 T of butter and 1 T of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium heat for 2-3 minutes per side, until cooked through. Add more butter and oil and cook the rest of the chicken. (Keep warm in a 200 degree oven while you finish them all).
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup flour
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 eggs
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese
- unsalted butter
- olive oil
Instructions
- Pound the chicken breasts to 1/4 inch thick (I butterfly them, then pound them).
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 T of water. On a third plate, combine the breadcrumbs and the grated parmesan cheese.
- Coat the chicken on both sides with the flour mixture, then dip both sides in the egg mixture, and dredge both sides in the bread crumb mixture, pressing lightly.
- Heat 1 T of butter and 1 T of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium heat for 2-3 minutes per side, until cooked through. Add more butter and oil and cook the rest of the chicken. (Keep warm in a 200 degree oven while you finish them all).
