Recipe by Hey Jude
This is a simple, quick and easy chicken dish that's great for weekday dinners.
Top Review by NancyB
The flour/egg/bread crumb process made the chicken have a great crust and flavor. I used chicken broth instead of the wine for the sauce and added a tsp of cornstarch to thicken it. My whole family loved this recipe - I will put it in my keeper file!
- 6 boneless skinless chicken breast halves
- 1⁄4 cup flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon nutmeg
- 1 egg
- 1 tablespoon water
- 1⁄2 cup breadcrumbs
- 1⁄3 cup freshly grated parmesan cheese
- 1⁄4 cup butter
- 2 tablespoons olive oil
- 1⁄2 cup dry white wine
- lemon wedge
Directions See How It's Made
- Rinse chicken and pat dry.
- Place pieces one at a time, skinned side down, between sheets of plastic wrap and pound with the flat side of a mallet until about 1/4 inch thick.
- In a dish, mix flour, salt, pepper, and nutmeg.
- Beat egg and water in a second dish.
- Mix bread crumbs and cheese in a third dish.
- Coat chicken with flour mixture, then egg, then crumb mixture.
- Melt butter in oil in a wide frying pan over medium-high heat.
- Add chicken, in batches.
- Cook, turning after 2-3 minutes, until no longer pink when slashed (4-6 minutes total).
- Transfer to a platter and keep warm.
- Add wine to pan, boil over high heat until slightly reduced, stirring to scrape browned bits free.
- Pour over chicken.
- Pass lemon wedges to squeeze over meat.