Pan-roasted Chicken Recipe

1. 1

   Pound chicken to 1/4 inch thick.

2. 2

   Combine flour, salt, pepper on a plate.

3. 3

   On another plate, beat the eggs and 1 Tbsp water.

4. 4

   On a third plate, combine bread crumbs and 1/3 cup Parmesan.

5. 5

   Heat 1 Tbsp butter and 1 Tbsp olive oil in a large saute pan.

6. 6

   While pan is heating, coat the chicken on both sides with flour mixture, dip both sides in egg, and dredge both sides in bread crumb mixture.

7. 7

   Place coated the coated chicken in the pan and repeat for 3 breasts.

8. 8

   Cook on medium-low heat for 2-3 minutes on each side until cooked through.

9. 9

   Add more butter and oil as needed and repeat the process for the other 3 chicken breasts.

10. 10

    Serve with extra grated Parmesan cheese and a mound of salad with Lemon Vinaigrette on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.