Ina Garten’s Parmesan Chicken

I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina’s cookbook Barefoot Contessa Family Style.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 4 -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  tablespoon water
• 1 1⁄4 cups  seasoned dry bread crumbs
• 1⁄2 cup  freshly grated parmesan cheese, plus extra for serving
• 3  tablespoons unsalted butter
• 3  tablespoons 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. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. 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.
3. 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.
4. Add more butter and oil and cook the rest of the chicken breasts.