PARMESAN CRUSTED CHICKEN

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Great recipe. I added a bit by using gluten free plain flour with some mixed herbs. I coat the chicken in flour then the egg and then the cheese. I find that using a flour mix first seems to prevent the final coating (cheese, breadcrumbs etc) from falling off so much. Really tasty and a big hit with the other half. Will definitely make again, thank you for sharing.

Recipe Apdated From:www.fifteenspatulas.com

Ingredients

• 2 cup Shredded Parmesan Cheese
• 2 lb Boneless Skinless Chicken Breast
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 Egg
• 1 tbsp Water
• 4 tbsp Butter
• 2 tbsp Olive Oil
• 1 tsp minced Garlic

Instructions

1. First, Cut each breast in half and pound to about 1/2" thick.
2. Then, Beat egg and water in a shallow bowl until blended.
3. Add garlic, salt and pepper and whisk to blend.
4. Place parmesan in another shallow bowl.
5. Dip each piece of chicken in egg mixture making sure to coat.
6. Allow excess egg to drip off.
7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
8. Place butter and oil in a large skillet over high heat.
9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
10. Lightly press with spatula then turn over and again do not move until browned.
11. Lightly press with spatula and remove to serving plate.