Prep Time (minutes)
Cook Time (minutes)
2 cups of flour
– salt to taste
– freshly ground black pepper
4 large eggs
3 cups grated parmesan cheese
1 cup plain breadcrumbs
8 piece boneless, skinless chicken breasts
1 tsp of butter
1 tsp olive oil
1 Set up 3 shallow bowls for breading. Place flour in the first bowl, place whisked eggs and 1/4 cup of water in the second bowl and place grated cheese and breadcrumbs (mixed) in the third bowl.
2 Season the chicken breasts with salt and pepper then bread the chicken by coating each breast with the flour, then dip in the egg, then thoroughly coat with the cheese/breadcrumb mix. Set aside on a platter.
3 In a saute pan (medium-high heat), place 1/2 tablespoon each of the butter and oil. Add 4 of the coated breasts and cook 4-5 minutes on one side until golden. Turn each piece over and cook the second side 4-5 minutes (the chicken will still be undercooked in the middle).
4 Transfer chicken to a cookie sheet. Add the remaining butter and olive oil to the pan and repeat for remaining 4 breasts. Transfer the cookie sheet with all the chicken breasts to the oven and cook until the chicken is thoroughly cooked through (about 5 minutes).