Friday, March 28, 2008

Parmesan Chicken

Parm chicken. Is there anything more classic? Who hasn't had Parmesan chicken? It is a simple comfort food and the ingredients aren't weird. With this particular recipe, the chicken stays so moist, the way a chicken breast should be.



4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 eggs
1 Tbsp water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil

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. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 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.

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. You can store the finished chicken on a sheet pan in a 200 degree oven.