Barefoot Contessa's Parmesan Chicken

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From barefoot contessa family style cookbook, 2002.

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Steps

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Pound the chicken breasts until they are 1 / 4 inch thick--you can use either a meat mallet or a rolling pin.

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Combine the flour , salt , and pepper on a dinner plate.

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In a bowl , break the 2 eggs and whisk them together.

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On a second plate , combine the bread crumbs and 1 / 2 cup grated parmesan cheese.

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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.

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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.

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Add more butter and oil and cook the rest of the chicken breasts.

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Serve with extra grated parmesan cheese , if desired.

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Ingredients

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boneless skinless chicken breasts, all-purpose flour, kosher salt, fresh ground black pepper, extra-large eggs, seasoned dry bread crumbs, parmesan cheese, unsalted butter, olive oil