| Qty | Desc. | Prep | Note |
|---|---|---|---|
| 1 | C | Panko Crumbs | |
| 1 | Tbsp | chopped fresh herbs | parsley, thyme, rosemary |
| 1/3 | C | Grated Parmesan | |
| salt & Pepper | |||
| 2 | Eggs | ||
| 1/2 | C | Flour | |
| 3 | Tbsp | Vegetable Oil | |
| 1 | Tbsp | Butter | |
| 2 | Chicken Breasts | Boneless Skinless |
Butterfly chicken breasts.
Pound chicken breast slices into thin pieces, about 1/4"
In 1st piepan, stir togethre panko, herbs, permesan, sal, and pepper.
In 2nd piepan, crack eggs, add pinch of salt & pepper, lightly beat with a fork.
In 3rd piepan, stir together flour and large pinch of salt & pepper.
On a baking sheet, double layer of paper towels.
Heat oil in a large heavy skillet over medium flame.
Add butter.
Coat a chicken breast slice with seasoned flour, shake off excess.
Dip the breast in the egg mixture and then bread crumbs, heap brea curmbs on top of the chicken then press down to make sure it adheres.
Set on a plate and process all the chicken slices.
when the butter starts to turn brown lay chicken breast in the skillet.
Cook for 2 or 3 minutes then, when the bottom is evenly brown, gently turn the chicken over and cook for a couple more minutes, until bot sides are evenly brown.
Remove chicken from skillet and place on paper towels to drain for a couple of imutes.
Serve immediately.