1 whole boneless skinless chicken breast (2 halves of 1 breast)

1 cup grated cheese

1 cup bread crumbs

1/4 cup chopped fresh parsley

salt

1 tablespoon fresh cracked black pepper

1 large egg

2 tablespoons butter

2 tablespoons olive oil

Cut the chicken breasts into two thin cutlets. Combine the Parmesan through pepper in a bowl. Mix it together, then spread on a plate (I kept it in a shallow bowl and that worked fine. Also didn’t dirty another dish). In a separate bowl, beat the egg. In a large skillet over medium heat, melt the butter and olive oil. Once the butter has foamed and subsided, the butter-oil is smoking, start cooking. One at a time, dip the chicken into the egg, then dip in the bread crumbs and press to coat both sides. Carefully, place the chicken into the hot skillet and fry for several minutes on each side. Do not crowd the pan, and cook in batches if you need to. Set on paper towels to drain before serving.

 

Yield:

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