Sunday, November 7, 2010

Parmesan Chicken

This Is Barefoot Contessa's Recipe:

Barefoot Contessa’s Parmesan Chicken
serves 6 (Although I would say it could easily do 8 chicken breasts if needed)

6 boneless skinless chicken Breasts
1 cup all-purpose flour
1 teaspoon kosher salt (I have if you don’t)
½ teaspoon freshly ground pepper ( I use regular pepper)
2 extra large eggs
1 ¼ cups seasoned dry breadcrumbs
½ cup freshly grated parmesan cheese (I buy the pre grated parmesan in the bag, not the green container)
Unsalted butter (I use salted cuz it is what I keep on hand)
Olive oil

Pound the chicken breasts until they are ¼” think.  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 ½ cup parmesan cheese.  Coat the chicken breast 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 sauté pan and cook 2 to 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.

NOTE: I typically make this with Boneless skinless chicken tenders and it will make 8-10.