"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Parmesan Chicken Recipe

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This recipe for Parmesan Chicken, by , is from Rosemary's Thyme In The Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Derrick
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 c all-purpose flour
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/4 c. seasoned dry bread crumbs
2 large eggs
1 tbsp water
1/2 c. freshly grated Parmesan, plus extra for serving
butter
olive oil

Directions:
Directions:
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, then dip both sides in the bread crumb mixture.

Heat1 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 olive oil and cook remaining chicken breasts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I like to toss a mixed green salad with a light lemon vinaigrette Place greens on each chicken breast and drizzle vinaigrette over top.

 

 

 

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