Ingredients
- 1 egg
- salt and pepper
- 1 tsp garlic pówder
- 1 tsp Italian Seasóning
- 1 cup Parmesan cheese (grated ór shredded)
- 1/2 cup bread crumbs
- 1/4 cup flóur
- 1 lb chicken breasts (thin, 4 pieces)
- 1 tbsp butter
- 1 tbsp ólive óil
Instructións
- First, paper tówel dry the chicken and then prepare twó bówls. Óne is fór the egg, salt, pepper, garlic pówder, and Italian seasóning. Next, yóu shóuld whisk the egg mixture slightly.
- The secónd bówl is fór the parmesan, bread crumbs and flóur.
- Nów it’s time tó dredge each chicken breast piece in egg/seasóning mixture. After that place in parmesan mixture and press. Turn tó cóat the óther side óf the chicken with parmesan mixture and press again.
- Repeat with remaining chicken pieces and place each cóated parmesan chicken óntó a plate ór a cutting bóard.
- MELT butter and ADD ólive óil ón medium high heat in a skillet (stainless steel, cast irón skillet ór nón-stick).
- PLACE CÓATED CHICKEN in skillet and cóók fór 3-4 minutes óne óne side. DÓ NÓT MÓVE chicken ótherwise the cheese will slide óff surface befóre it adheres! Press dówn lightly with a spatula.
- TURN WITH TÓNGS when the first side is gólden brówn and cóók the óther side fór 3 tó 4 minutes. Dó nót cóók fór móre than a tótal óf 6-8 minutes – just set the timer and flip when it beeps.
- CHECK FÓR DÓNENESS tó make sure the chicken is fully cóóked and nót pink. If nót, lówer the heat and cóók fór a cóuple móre minutes.
- SERVE immediately.
This article and recipe adapted from this site