Chicken With Parmesan Crust
Posted by: Mai Mon, 7 Feb 2005, at 9:28 a.m.
3/8 cup grated Parmesan
3/8 cup coarse bread crumbs or panko
2 tablespoons extra virgin olive oil
2 tablespoons butter (or a little more oil)
1 1/2 to 2 pounds boneless chicken breasts or thighs
Salt and pepper to taste
Chopped parsley leaves for garnish
1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a
large nonstick skillet over medium-high heat and add oil and butter. Dip a piece
of chicken in egg, then turn it over in bread
crumbs once or twice: the more of this coating that adheres, the better. When
butter melts, put chicken piece in pan; repeat until all chicken is used.
2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly
but coating does not burn. Turn pieces as each side becomes deep golden brown,
about 4 minutes a side. As pieces are done - cut into them to make sure there
are no traces of blood - remove them to a plate. Garnish with parsley and serve
hot, with lemon.
Yield: 4 serving