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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My kids love these! They are from the Barefoot Contessa. Ingredients:
1 1/2 lbs 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 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
unsalted butter |
olive oil |
Directions:
1. Cut chicken into strips.
2. Combine salt, pepper and flour on a plate.
3. Beat eggs with 1 tablespoon water in a pie plate.
4. Combine the bread crumbs and parmesan cheese on a third plate.
5. Dredge chicken on both sides in the flour mixture, then dip in the egg mixture and then roll the chicken in the bread crumb mixture.
6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan on medium low heat.
7. Cook until cooked through.
8. Add more butter and oil as needed to the pan.
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