parmesan chicken

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Set aside:

6 boneless, skinless chicken breasts (pounded to 0.25 inch thick)

Combine in shallow bowl:

0.5 cup all-purpose flour

0.5 teaspoon salt

0.25 ground black pepper

In a 2nd bowl:

2 extra-large eggs, beaten

1 tablespoon water

In a third bowl:

0.75-1 cup seasoned dry bread crumbs

0.5 cup freshly grated parmesan cheese

Coat chicken on both sides with flour mixture, then egg mixture, then dredge in breadcrumb mixture.

Heat in large saute pan:

1 tablespoon of butter

1 tablespoon of olive oil

Cook chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through.

Add more butter and oil to cook the rest of the chicken.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree F oven.

You can buy thin cut chicken breasts. If you do, this recipe will accommodate 10-12 pieces.