•1/2 cup all purpose flour
•2 eggs, beaten
•2/3 cup seasoned Italian breadcrumbs (I use Progresso)
•1/3 cup Parmesan cheese, freshly grated
•1/4 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 tablespoons finely chopped mixed fresh herbs, such as thyme, parsley, chives, or rosemary
•4 boneless, skinless chicken breasts, pounded 1/4-inch thick
•Salt and freshly ground black pepper
•2 tablespoons vegetable oil
•2 tablespoons olive oil
•Lemon wedges for serving
1.Set up three large shallow bowls and a large plate in an assembly line. Put flour in the first bowl; eggs in the second; and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third.
2.Season chicken breasts with salt and pepper to taste. Dredge first chicken breast in flour; shake off excess until just a light coating remains. Next, dip in egg mixture and turn to coat evenly, letting excess egg drip off. Finally, dredge in bread crumb and Parmesan mixture, turning a few times to coat well. Set aside on plate and repeat until all chicken breasts are breaded.
3.Heat both oils in a large saute pan over medium heat. When oil is hot, add chicken breasts to pan and cook for 2-3 minutes, until first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges
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