This is an outstanding, flavorful, and simple chicken recipe. I have no idea why it took me so long to make it, but I'm very glad I finally did (I made it for the first time 4 weeks ago and have made it 3 times since then.. its that good). It is an Ina Garten recipe from her cookbook Barefoot Contessa: Family Style and I have adapted it slightly. Serves 4.
4 (~8oz) boneless skinless chicken breasts
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
2 large eggs
1 tablespoon water
1 cup seasoned breadcrumbs
1/2 cup freshly grated/ground parmesan (or more if you want)
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 lemon, halved and seeded
Take each chicken breast and pound until it is ~1/2-inch thick, using a meat mallet or a rolling pin. Cut each breast in half (you will have 8 thin chicken tenders).
Mix together the flour, salt, and pepper in a dinner plate and set aside. Whisk together the eggs and 1 tablespoon of water in a dinner plate and set aside. Finally, mix together the breadcrumbs and the parmesan together in a dinner plate and set aside.
Heat a large skillet over medium heat and once hot, add half the olive oil and butter. Dredge each side of each chicken breast first in the flour mixture, then in the egg mixture, then in the breadcrumb mixture, lightly patting the breadcrumbs to help them adhere. Place in the hot pan and let sizzle away. Sprinkle a little more salt on top, if you think it needs it, and squeeze a bit of lemon juice onto each cutlet as it is cooking. Once lightly browned, flip and cook on the other side- these do not take long to cook. Remove chicken from pan, add more olive oil and butter as needed and keep frying the chicken.
Serve with a light salad of mixed greens. Mmmm-mmm-mmm.