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| prep time: 10 minutes
cook time: 20 minutes * 4 skinless, boneless chicken breasts * 3 TBS. grated Parmesan cheese * 3 TBS. Italian style breadcrumbs * 1 egg * 1/2 cup milk * 2 TBS. or more olive oil |
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| Ingredients: | |||||
| 4 | skinless, boneless chicken breasts | ||||
| 3 tbs | grated Parmesan cheese | ||||
| 3 tbs | Italian style breadcrumbs | ||||
| 1 | egg | ||||
| 1/2 cup | milk | ||||
| 2 tbs | (or more) olive oil | ||||
| Directions: | |||||
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1. Combine egg and milk in a shallow bowl. Whisk together with a fork. Set aside.
2. Combine Parmesan cheese and breadcrumbs in another shallow bowl or rimmed plate. Set aside. 3. Dip chicken breasts, one at a time in egg and milk mixture and then cheese and breadcrumb mixture. 4. Set chicken aside. 5. Heat olive oil in a skillet on medium heat. (Be careful, hot oil splatters!) 6. Cook prepared chicken breasts in skillet in single layer. Reduce heat so breadcrumb coating doesn't burn. Continue to cook for 8-10 minutes and then flip to other side and cook for another 8-10 minutes. Add additional oil to skillet if necessary. 7. Check chicken for doneness. It's done when you can see no hint of pink when you cut into it. Variations: You can substitute veal for chicken to make veal parmesan. You can top with tomato/pasta sauce and some shredded mozzarella cheese. Great served with cooked pasta. |
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