Description

This wonderful chicken dish is so easy and quick, you can make it for weeknight dinners. It's juicy on the inside and nice and crispy on the outside.

Ingredients

• Breading:
• 1/2 c. all-purpose flour
• 2 eggs
• 2/3 c. seasoned Italian breadcrumbs
• 1/3 c. freshly grated Parmigiano-Reggiano cheese
• 1/4 t. salt
• 1/4 t. freshly ground black pepper
• 2 T. finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
• Chicken:
• 3-4 boneless skinless chicken breasts, about 1 1/2 lb., pounded 1/4" thick. If chicken breasts are large, 8 or more oz., cut them in half once they are pounded out.
• salt
• freshly ground black pepper
• 2 T. vegetable oil
• 2 T. olive oil
• lemon wedges, for serving

Steps

1. Set up three large shallow bowls in an assembly line. Place the flour in the first bowl; beat the eggs in the second bowl; mix the breadcrumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
2. Season chicken breasts with salt and pepper. Dredge chicken breasts in the flour; shake off the excess until just a light coating remains; dip the chicken in the egg mixture, turning to coat evenly, letting any excess egg drip off; dredge the chicken in the breadcrumbs, turning a few times to coat well. Place breaded chicken on a plate.
3. Heat vegetable and olive oil in a large sauté pan over medium heat. When oil is hot, add the chicken breasts to the pan; cook for 2-3 minutes until the first side is golden brown; flip; continue cooking until done, 2-3 minutes longer.