Monday, August 2, 2010
Parmesan Encrusted Chicken Breasts
Chicken was on sale. Being a woman, I have to buy it if it's on sale. It's in my DNA. That same DNA that has gotten me in trouble in the past. Think ugly red shoes that pinched my feet fiasco. This time it was not disastrous at all! It was yummy to the 4th degree! Expect to mess up some bowls and silverware, but that will give you something to do to work off the calories you consume. It wouldn't hurt to jump on the treadmill for an hour either. I'm just saying.... not that I'm going to do it, but I know it's a good idea. Enough of that 'should do' stuff. Let's get cooking.
Rinse your chicken and pat dry. I used boneless skinless chicken breasts.
In one bowl Mix 1 cup of flour with 1/2 teaspoon salt and 1/2 teaspoon pepper
In another bowl beat one egg.
In the 3rd bowl mix up 3/4 cup of dry plain breadcrumbs with 1/4 cup freshly grated Parmesan cheese, and a few sprinkles of granulated garlic, or a finely chopped clove of garlic.
Heat up 3 tablespoons of extra virgin olive oil and one tablespoon of butter in your frying pan.
Now dredge the chicken in the flour mixture, then the egg mixture and lastly the breadcrumb and Parmesan mixture. Put them into the frying pan with the heated oil and cook until it's golden brown on both sides. The length of time will vary according to the thickness of the meat you're using. If they're thin cut, 3-4 minutes on each side will fine. When you plate them put some freshly shredded Parmesan cheese on top.
I served this with salad, pasta, and bacon, onion, cheddar biscuits.