Parmesan chicken


 4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1¼ cups panko bread crumbs

½ cup or more freshly grated Parmesan

Unsalted butter

Olive oil



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  1. Using a meat mallet, pound the chicken breasts until they are ¼-inch thick or use chicken cutlets.
  2. Combine the flour, salt, and pepper on a pie pan or large plate.
  3. In a second pie pan, beat the eggs with 1 tablespoon of water.
  4. In a third pie pan, combine the bread crumbs and grated Parmesan.
  5. 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.
  6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté 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.