KIDS & FAMILY
Add a Recipe
Barefoot Contessa's Parmesan Chicken
From Barefoot Contessa Family Style cookbook, 2002.
Join In Now
Join the conversation!
boneless skinless chicken breasts
fresh ground black pepper
cups seasoned dry bread crumbs
cup freshly grated
, extra for serving
Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate.
In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
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.
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.
Add more butter and oil and cook the rest of the chicken breasts.
Serve with extra grated Parmesan cheese, if desired.
Submit a Recipe Correction
YOU'LL ALSO LOVE
Our 58 Top Shrimp Recipes
Eggs for Breakfast: 57 Ways
42 Crowdpleasing Pasta Salad Recipe...
40+ Quick & Easy Pasta Recipes
View All Recipes