#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).