- 2 (1 1/2-ounce) bread slices
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
- 1 1/2 teaspoons dried rosemary, crushed
- 1 1/2 teaspoons dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon 2% reduced-fat milk
- 1 large egg
- Cooking spray
- 4 teaspoons olive oil, divided
- 4 lemon wedges
- calories 362
- fat 10.7 g
- satfat 3 g
- monofat 4.7 g
- polyfat 1.2 g
- protein 45.7 g
- carbohydrate 18.4 g
- fiber 1.1 g
- cholesterol 156 mg
- iron 2.8 mg
- sodium 625 mg
- calcium 146 mg
How to Make It
Preheat oven to 375°.
Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.
Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit. --Jeffery Lindenmuth