Parmesan-Crumbed Chicken Breast

* Exported from MasterCook II *

Parmesan-Crumbed Chicken Breast

Recipe By : Gourmet Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Internet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Cups freshly made breadcrumbs
3/4 Cup freshly grated Parmesan cheese
1/3 Cup finely minced parsley
Salt and pepper -- to taste
3 boneless skinless chicken breasts -- halved
1 1/2 Tablespoons Dijon mustard
1 Cup flour -- for dredging
2 Tablespoons Water
2 Each Eggs
2 Tablespoons olive oil -- or more if needed
1 Tablespoon Butter -- or more if needed


Mix together the breadcrumbs, Parmesan cheese and minced parsley.
Combine the eggs and water,stirring lightly. Line a cookie sheet with
wax paper and set aside. Season chicken with salt and pepper to
taste. Spread mustard lightly on both sides.Dredge in flour, shaking
off the excess. Then dip into egg wash,letting excess drip off. Add to
breadcrumb mixture them in the breadcrumb/Parmesan cheese/parsley
mixture, pressing to coating evenly and completely. Arrange on
prepared cookie sheet,cover loosely. Place in fridge for at least 30
minutes.

In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon
butter over moderately high heat. When hot, add chicken pieces in one
layer and cook for sautiing 2-3 minutes on each side or until
lightly browned and crisped; lower heat to medium-low and continue to
cook 4-5 minutes more or until no longer pink in center and just
cooked through. Drain on paper towels. Serves 6.
Gourmet web site


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