The ingredients depend on the amount you are cooking. I seem to always have to add more ingredients before I’m done. You can start this early in the day and then finish up before it’s time to eat. Leftovers, if you have any, are great cold too!
- 1 chicken breast per person
- Parmesan cheese
- Italian bread crumbs; could use plain to…but why?
- 2-3 beaten eggs
- Oil and butter- for cooking (butter gives flavor and the oil helps slow the burning point)
- 2-3 Lemons- to squeeze over cooked chicken and to garnish with thin slices
- Parsley for garnish- I prefer dried
Butterfly each breast; by placing them between parchment paper; pound flat until thin and even. (Smaller eaters could share one pounded breast but all in our family can eat one all by themselves)
Prepare two separate dipping stations- one with 2-3 beaten eggs in it and one with ½ Italian bread crumbs and ½ Parmesan cheese.
Prepare and heat one large skillet; over medium high heat; with part oil and part melted butter, to cover the bottom of the pan.
One at a time; dip the chicken in the egg wash, then dredge into the bread crumb & cheese mixture. Repeat. Place in your prepared skillet; don’t overcrowd. Remove pieces when nicely golden brown; be careful not to burn them. You may have to change your oil and butter if it is getting too dark; happens to me a lot. Once golden then place the pieces on a baking sheet, to finish the baking process.
NOTE: if making hours ahead you can stop at this point and bake closer to eating.
Once baked through squeeze fresh lemon juice over each breast. Top each serving with thinly sliced lemon and garnish with parsley.
Serve with wide-buttered noodles garnished with parsley; and a green vegetable. Tabitha requests this for her birthday dinner every year!