*INGREDIENTS
+FOR THE BREAD
° 1/2 cup all-purpose flour
° 2 eggs
° 2/3 cup seasoned Italian breadcrumbs (I use Progresso)
° 1/3 cup freshly grated Parmigiano-Reggiano cheese
° 1/4 tsp salt
° 1/4 teaspoon freshly ground black pepper
° 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
+FOR THE CHICKEN
° 3-4 boneless, skinless chicken breasts (about 1-1/2 pounds), pounded to 1/4" thick*
° Salt and freshly ground black pepper
° 1/4 cup olive oil
° Lemon wedges, to serve
* Methods :
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and combine the breadcrumbs, parmesan, salt, pepper and chopped fresh herbs in the third bowl.
Season chicken breasts with salt also pepper. Dip first chicken breast in flour and shake off excess until only a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the breadcrumb mixture, turning it several times to coat it well. Place the breaded chicken on a plate and repeat until all the chicken breasts are breaded.
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is browned. Flip and continue cooking until cooked through, 2-3 minutes more. Serve immediately with lemon wedges.
++ If the chicken breasts are large (8 ounces or more), you can cut them in half once they are pounded.
Enjoy !
