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.
