Parmesan Chicken

We love chicken parmesan. It’s super easy and comes together ever so quickly. The other nice thing is the versatility. You can use chicken or pork.

As far as nationality’s goes, make it a German or an Asian. I works for them all. Plus, you have the added benefit of sandwiches the next day.

I fortunately married an easy squeezy eater. This wasn’t always true, but it is now.

READY IN: 35minsSERVES:6UNITS:US

• 4 -6boneless skinless chicken breasts
• 1cup all-purpose flour
• 1teaspoon kosher salt
• ¹⁄₂teaspoon fresh ground black pepper
• 2 eggs
• 1tablespoon water
• 1 ¹⁄₄cups Panko
• ¹⁄₂cup freshly grated parmesan cheese
• 3tablespoons unsalted butter
• 3tablespoons olive oil

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet
or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs
with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup
grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then
dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture,
pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2
or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked
through.
Add more butter and oil and cook the rest of the chicken breasts.

********From the Recipe Box……

I’ve made this with Panko, corn flakes. Give it a shot kids; you’ll like it as part of your game plan.

I usually use paper plates so I won’t get stuck with the sticky mess.

and remember: Robert Anthony said it best: Some people drink from the fountain of knowledge; others just gargle. Big kiss, Lynn