Chicken Parmesan

Most people have staples, meals tried and true that they fall back on again and again. Chicken Parmesan is mine. I perfected it years ago when I took a basic cooking course. I love it clean and simple. No sauce. No cheese. Just perfect Chicken Parmesan.

image via blake royer

Chicken Parmesan
from the bon vivant school of cooking

3 whole chicken breasts, cut in half
1 cup flour (plus more, if needed)
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
3 cups bread crumbs (I recommend fresh, but I cheat all the time with store bought)
1/2 cup freshly grated parmesan cheese
6 tablespoons butter
Olive oil as needed

Pound the chicken breasts between sheets of parchment until they are about 1/2 inch thick.  Place the flour on a plate and mix in the salt and pepper. In a medium bowl, lightly beat the eggs. Place the breadcrumbs on another plate and mix in the parmesan cheese. Dredge each breast in the flour and pat off the excess until all the pieces are floured. In one continuous process, dip each breast in the egg and coat it liberally in the crumb-cheese mixture, pressing the crumbs into the surface.
Heat a skillet on high heat and add about 2 tablespoons of butter and a splash of olive oil to generously cover the bottom of the pan. When the butter and oil are hot, add the chicken. Shake the skillet at the chicken cooks, and reduce the heat to medium. Once the crust is golden brown, flip the chicken. Depending on temperature and thickness, they should take about 10-20 minutes.
Test for doneness by cutting into the thickest part of the chicken. The meat should be an opaque white with a very slight pink tinge when it’s done. Serve hot.

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