Thursday, March 22, 2012

Easy Chicken Parmesan

2 chicken breasts
1 c flour
2 eggs, beaten
1 c bread crumbs
salt & pepper
Parmesan cheese
olive oil 

Put flour, eggs and bread crumbs in 3 separate plates or pie tins.  Butterfly chicken breast by cutting it in half horizontally and open it like a book.  Place between plastic wrap and pound it with side of plate or mallet to make it thinner.  Season both sides of chicken with salt & pepper. 
Heat frying pan on medium high heat with 2 Tbs oil.  Dip each breast into flour, then eggs, then bread crumbs covering both sides.  Place in heated pan and cook on each side for about 3 minutes until done. 
Top with Parmesan cheese and serve with pasta.

Serves 4.

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