I like to serve this over a very simple salad of mixed greens tossed in a lemon vinaigrette. It's a great, light weeknight dinner.
Serves 2
Heat oven to 375 degrees
2 boneless, skinless chicken breasts*
1/3 cup flour
salt and pepper
1 egg
1/2 cup bread crumbs (I prefer Panko unseasoned)
1/4 cup freshly grated Parmesan cheese
olive oil
butter
*Try to find the thin sliced; if not, pound the chicken to about 1/4 inch thick
Set up 3 bowls:
flour, pinch of salt and pepper
egg, whisked with 1 tsp water
bread crumbs mixed with cheese
Heat a large saute pan over medium-high heat, and melt 1 TB butter and 1 TB oil. Coat the chicken pieces in the flour, then dip in the egg mixture, then coat well with the bread crumb/cheese mixture. Place the chicken in the hot oil and cook on both sides, about 2-3 minutes per side.
Place in the warm oven and bake for 5 minutes. If your pan is oven proof, you can just put the whole skillet in the oven.
Serves 2
Heat oven to 375 degrees
2 boneless, skinless chicken breasts*
1/3 cup flour
salt and pepper
1 egg
1/2 cup bread crumbs (I prefer Panko unseasoned)
1/4 cup freshly grated Parmesan cheese
olive oil
butter
*Try to find the thin sliced; if not, pound the chicken to about 1/4 inch thick
Set up 3 bowls:
flour, pinch of salt and pepper
egg, whisked with 1 tsp water
bread crumbs mixed with cheese
Heat a large saute pan over medium-high heat, and melt 1 TB butter and 1 TB oil. Coat the chicken pieces in the flour, then dip in the egg mixture, then coat well with the bread crumb/cheese mixture. Place the chicken in the hot oil and cook on both sides, about 2-3 minutes per side.
Place in the warm oven and bake for 5 minutes. If your pan is oven proof, you can just put the whole skillet in the oven.
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