I love cheese and parmesan cheese is one of my favorites. So, when I found this recipe by Barefoot Contessa on the food network for parmesan chicken, I had to save it immediately. Tonight was the night for it to tempt my tastebuds. It was so moist and I loved the yummy goodness. I have become a master at making dinner in about 30 minutes and tonight I didn't let myself down. The only flaw -- and it's a big one -- I forgot to take a photo. I was so impressed with myself that I had dinner on the table in exactly 30 minutes from the time I walked in the door, I completely forgot. Don't let my lack of photo stop you, go make this recipe.
P.S. I will say it again, I am in love with Barefoot Contessa.
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Good olive oil
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. 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 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.