Ina Garten’s Parmesan Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina’s cookbook Barefoot Contessa Family Style. Ingredients:
4 -6 boneless skinless chicken breasts |
1 cup all-purpose flour |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 extra-large eggs |
1 tablespoon water |
1 1/4 cups seasoned dry bread crumbs |
1/2 cup freshly grated parmesan cheese, plus extra for serving |
3 tablespoons unsalted butter |
3 tablespoons olive oil |
Directions:
1. Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
2. 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 1/2 cup grated Parmesan. Coat the chicken breasts 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.
3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
4. Add more butter and oil and cook the rest of the chicken breasts.
|
|