Chicken has a tendency to be very flavorless, especially chicken breast. This recipe is reminiscent of the pork chop recipe I’ve shared before. Pounding the chicken breast with a mallet or rolling pin really tenderizes it. (I have made this before without pounding the chicken and it was simply awful. And the only reason I didn’t pound the chicken out was because I didn’t want to wake my then 3 month old son!) You can serve this along with a salad of mixed greens and roasted potatoes. It’s a wonderful weeknight meal or is elegant enough for company!
Adapted From: Ina Garten
- 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 cheese
- Unsalted butter
- Olive oil
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.
Notes: Be sure to place a sheet of plastic wrap on top of the chicken breast before you start pounding. Also, if you would prefer to finish cooking the chicken breasts in the oven, shorten the time in the pan so that the breasts develop a brown color on each side and then place them in a 375 degree oven until a meat thermometer registers 170 degrees.