Recipe 1444 - Parmesan Chicken
Recipe 1444 - Parmesan Chicken
(by Shirley McNevich)
1 beaten egg
1/8 tsp. salt
1 cup flour
1/2 tsp. olive oil
1/2 cup fresh grated Parmesan cheese
1/2 cup fine Italian bread crumbs
4 boneless/skinless chicken breasts
1/4 cup canola oil
In a bowl add egg--beat. Add 1/8 tsp. salt and olive oil--beat. In a
separate bowl add Parmesan cheese and Italian bread crumbs--stir
until mixed. Salt and pepper both sides of the chicken breasts to your
taste. Spread the flour on a dinner plate. Place one piece of chicken
on flour, flip it on flour to coat the other side, then shake off the excess
flour. Repeat with all chicken pieces. Dip one of the floured pieces of
chicken into the olive oil mixture, then dip it into the Parmesan cheese
mixture until both sides are coated. Repeat with all chicken pieces,
then let them rest for 15 minutes. Add 1/4 cup canola oil to a skillet
over medium heat--add chicken pieces and brown them on both
sides. Once browned, turn heat back to low and cook and turn
chicken until chicken is tender and done (cut one open to test for
doneness).
Continue to:
Other Recipes:
- 1473 - Sugarless Raisin Cookies
- 1399 - Cheddar Cheese Log
- 1332 - Grilled Scalloped Potatoes
- 1398 - Maraschino Cherry Nut Bread
- 1344 - Chocolate Chip Sour Cream Cake
- 1283 - Chocolate Chip Cheesecake Bars
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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