Ingredients

• 4 ea boneless chicken breasts, pounded to 1/4 inch thick
• 1 C flour
• 2 ea eggs
• 1 1/4 C seasoned bread crumbs
• 1/2 C grated Parmesan cheese
• unsalted butter
• olive oil

Instructions

1. Combine the flour, salt and pepper in one bowl. Whisk the eggs with 1 T of water in a second bowl. Combine the bread crumbs and cheese in a third bowl.
2. Dredge the chicken through each bowl in turn.
3. Heat 1 T of butter and 1 T oil in a large saute pan and cook the breasts on medium-low heat for 2-3 minutes on each side, until the chicken is cooked through.
4. Plate and serve hot.

Source: Barefoot Contessa, pg 82

Contributed by: Skip