A simple and flavorful variation on boneless, skinless chicken breast.
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- Lemon wedges for serving, optional
- Pound or butterfly the chicken breasts until they are an even thickness (1/4-inch thickness works best).
- Set up three dinner plates or shallow bowls for the coating breading process. On the first, combine flour, salt and pepper together. On the second, beat the eggs and water. On the third, combine the bread crumbs and parmesan cheese.
- Coat the chicken breasts on both sides in the flour mixture. Then dip the chicken (both sides again) in the egg mixture. Finally, dredge both sides of the chicken in the breadcrumb mixture until completely coated.
- In a frying pan, over medium-high heat, melt one tablespoon of butter and one tablespoon of olive oil and cook 2 of the chicken breasts on medium heat until cooked through (2-3 minutes on each side for a thinly pounded breast; 3-4 minutes on each side if you’ve left the breasts thicker.) Cook the remaining breasts using the remaining butter and olive oil.
- Squeeze lemon juice over the cutlets before serving if desired.