Barefoot Contessa's Parmesan Chicken

From Barefoot Contessa Family Style cookbook, 2002.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts
• 1  cup all-purpose flour
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  extra-large eggs
• 1 1⁄4 cups  seasoned dry bread crumbs
• 1⁄2 cup  freshly grated parmesan cheese, plus
•  freshly grated parmesan cheese, extra for serving
•  unsalted butter
•  olive oil

Directions

1. Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
2. Combine the flour, salt, and pepper on a dinner plate.
3. In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
4. On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
5. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
7. Add more butter and oil and cook the rest of the chicken breasts.
8. Serve with extra grated Parmesan cheese, if desired.