Parmesan Chicken
A long time family favorite! Chicken cutlets are fried in butter and olive oil until crispy and delicious!
Equipment
- Large heavy bottom skillet.
Ingredients
- 3-4 large boneless, skinless chicken breasts
- salt & pepper
- flour
- 2 large eggs, beaten
- ½ cup seasoned bread crumbs
- ½ cup grated Parmesan cheese
- olive oil
- butter
Instructions
- Cut chicken breasts into 3-4 pieces and pound out to ¼ inch thickness with a meat mallet.
- Season each cutlet liberally with salt and pepper.
- Dredge each cutlet in the flour; shake off excess flour.
- Dip cutlet in beaten egg, allowing excess to drip off.
- Coat each cutlet in the ½ breadcrumbs and ½ Parmesan cheese mixture.
- Press cutlets into the breadcrumb/Parmesan cheese mixture to make sure it adheres to the cutlets.
- Place breaded cutlets on a platter and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.
- In a large frying pan heat ½ olive oil & ½ butter so that it is about a ¼ inch deep in the pan.
- Fry breaded cutlets a few at a time in the oil & butter until lightly browned and crisp.
- Drain cooked cutlets on a platter lined with paper towels to soak up any excess oil.