Adapted from: fifteenspatulas.com
Yields: 4 chicken breast halves
This is one of my favorite recipes. I only discovered it a few weeks ago, but I have made it three times already! Anytime we have people over for dinner, this is what I want to make our guests. It is easy, fast, and will go with almost any side dish.
2 chicken breasts, sliced in half
salt and pepper
1c zested or powdered parmesan cheese
1c bread crumbs (how to make bread crumbs at home)
olive oil, for frying
Cutting board to cut and season chicken
3 bowls for breading station
Fork to whisk eggs and rosemary together
11” skillet to cook chicken
Plate to lay chicken breasts while the rest are cooking
1) Lay the sliced chicken breasts on a cutting board, season them liberally on both sides with salt and pepper, and then set aside.
2) To prepare the breading station, set out three bowls. In the first bowl, add the parmesan cheese. In the second bowl add the eggs, and in the third add the breadcrumbs.
3) Whisk the eggs and rosemary together until combined (I usually use about a tablespoon, but some do not like as much).
4) Heat up the skillet over medium heat – let it heat while you bread the chicken. To bread the chicken, dip each half into the parmesan (shake off the excess between each bowl to prevent crumbling later), then dip into the egg, and finally into the bread crumbs.
5) When the skillet is hot, add olive oil (just enough to lightly coat the bottom of the skillet). Add two chicken breasts to the oil (make sure they are not crowded), cook for 3-4 minutes on each side, or until golden and crispy (use two forks to peak inside the thickest part of the breast to make sure the juice is clear to know if it is cooked all the way through). Turn the heat down if the breading is browning too quickly.
Repeat with the remaining cutlets.
When I bring chicken breasts home, I wrap each with wax paper individually and then stick them in the freezer. This makes thawing and preparing for meals ahead of time much easier. Meat needs at least 24hrs per pound to thaw, so I usually take the chicken breast out of the freezer and put it into the fridge the night before.
Let me know what you think of this recipe, I’d love to hear what worked or didn’t work for you!