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Parmesan Chicken Recipe

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This recipe for Parmesan Chicken is from Celebrating 90 Years of Cooking with Petaluma Community Guild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
1 c. all-purpose organic flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ c. seasoned or not seasoned dry bread crumbs
½ c. freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Directions:
Directions:
Have the butcher butterfly and pound the chicken breasts. Ideally they are ¼" thick, so they may need to be further pounded.

Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tbsp. of water. On a third plate, combine the bread crumbs with ½ c. of grated Parmesan (local, if possible) cheese. 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.

Heat 1 tbsp. of butter and 1 tbsp. of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 or 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Keep the chicken breasts warm on a sheet pan in a 200º oven.

Serve with additional Parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This is delicious and the next day it is also wonderful.

 

 

 

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