Parmesan Chicken

This little beauty definitely falls into the category of "all the boys eat this without grumbling or complaining." I love it because it's easy, delicious, and I always have the ingredients on hand. It also seems fancier and more complicated than it is, so you can definitely make it for company. I usually serve it with a salad and/or green beans and some sort of starch- usually buttered pasta or mashed potatoes.

Parmesan Chicken

adapted from Barefoot Contessa Family Style

(I usually only use 2 large chicken breasts, pounded thinly, and it feeds all 4 of us with no leftovers- I find that dredged chicken doesn't reheat very well the next day. But it's super simple to adjust the amounts for however many you're feeding.)

4 large boneless, skinless chicken breasts, pounded to an even thickness

about 1 cup flour (I use whole wheat flour mixed with about 1 tbs ground flax seed)

salt and pepper

2 eggs, mixed with about 1 tbs water

about 1 cup dry seasoned bread crumbs (I only buy plain breadcrumbs, so I add some dried basil, oregano, and tarragon)

about 1/2 cup grated Parmesan cheese

butter

olive oil

the dredging station

Pound chicken breasts to an even thickness, about 1/4 inch. I do this by placing the chicken in a Ziploc bag and beating it with a rolling pin. On a large plate, combine flour, salt and pepper. On a second plate, combine eggs with water. On a third plate, combine bread crumbs with Parmesan cheese. Coat chicken first in flour (patting off excess), then in egg, then in bread crumbs, pressing lightly.

In a large pan over medium heat, combine 1 tbs olive oil and 1 tbs butter. Cook chicken breasts 2 at a time (or more, just don't crowd the pan) for about 3-4 minutes per side; until golden brown and cooked through. Repeat with more butter and oil and remaining chicken.

If I'm making this in batches, I place the chicken on a cooling rack to keep the underside from getting soggy.