Ingredients
  • 4 to 6 boneless, skinless chicken cutlets
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1¼ cups seasoned dry bread crumbs
  • ½ cup freshly grated Parmesan, plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe.html?oc=linkback
Instructions
  1. I used chicken cutlets
  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 ½ 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. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  4. Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-chicken-recipe.html?oc=linkback
Recipe by Baked in the South at https://bakedinthesouth.com/2015/04/barefoot-contessa-parmesan-chicken/