Prep 10 mins
Cook 20 mins
A boneless chicken recipe that I really enjoy. Quick to make. Original recipe in the 1998 TOH Cookbook. I adjusted a bit to our tastes.
- Pound chicken to 1/4 inch thickness.
- In a shallow bow, combine bread crumbs and seasonings.
- Dip chicken in egg, then in crumb mixture.
- In a skillet, brown the chicken in the oil and butter over medium heat for 10-15 minutes on each side or until juices run clear (180 degrees).
Not sure how I've missed this so many times, but it's just as well. That means you can still surprise me, HokiesMom! This was super easy and I loved how quickly it came together. I did leave mine a few minutes too long, but they weren't overdone, just really brown! The taste was great, as well...Thanks HokiesMom, for sharing a winner of a chicken recipe - this will go into my 'tried and true' book!
Great chicken! This is the kind of recipe I make to get my DSs to eat more meat! Made as written using thin-cut b/s chicken so I didn't have to pound them flatter. Cooked in a cast iron skillet so gave it a nice crunchy crust. Made for Best of 2012 Tag.
What an amazing dish...SIL and DD are very picky when it comes to their chicken eating habits...both of them loved this dish...DD had three pieces...with that said I did use chicken tenderloins...about 10 of them...it was the perfect amount...I did have extra bread crumb coating...but that was fine...these were easy to toss together and fry up...I did cook them in about half the amount required...this is a keeper...I just served them with some corn on the cob and sweet potato fries...what a yummy dinner...thanks for posting it...:)