Chicken Francese
photo by wicked cook 46
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 breasts
- Serves:
- 4-6
ingredients
- 4-6 boneless skinless chicken breasts (pound to 1/4-inch-1/2-inch thickness)
- 177.44 ml all-purpose flour
- 4 eggs
- 118.29 ml parmesan cheese
- 0.25 ml salt
- 1.23 ml pepper
- 14.79 ml parsley (dried is fine)
- 44.37 ml olive oil
- 29.58 ml butter
directions
- If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
- Heat olive oil and butter in a skillet over medium-medium high heat.
- Pour flour into a shallow dish (for coating chicken).
- Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
- Dip the chicken in the flour and allow the excess to fall off.
- Dip the chicken in the egg mixture and allow the excess to run off.
- Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
- Enjoy!
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Reviews
-
I made this today. Needed something quick, yet tasty. Unlike a previous reviewer, this in no way tasted like an "omelet surrounding chicken breast." I did marinate it overnight in teriyaki sauce and I forgot to coat the chicken in flour. Just used an egg and parmesan cheese. The chicken came out moist and tender. I served it with potato salad. I will definitely be making this again.
RECIPE SUBMITTED BY
I'm a married lady with a beautiful baby boy. We love finding new recipes and trying them out, cooking is one of our favorite things to do!