INGREDIENTS
- 2 tablespoons Olive Oil
- 4 tablespoons Butter
- 2 pounds Boneless Skinless Chicken Breast
- 1 teaspoon minced Garlic
- 2 c. Shredded Parmesan Cheese
- 1 tablespoon Water
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon Black Pepper
INSTRUCTIONS
Step 1: In half, slice each breast and pound them around half-inch thickness.
Step 2: In a shallow bowl, place the egg and water. Beat until combined. Then, add the garlic, salt, and pepper. Stir again until blended.
Step 3: In a separate shallow bowl, place the Parmesan.
Step 4: In the egg mixture, dip each piece of chicken, evenly coating the chicken.
Step 5: Let the excess egg drip off before dredging the chicken Parmesan. On top of the chicken, sprinkle more Parmesan. Now, press the chicken gently, flip and do the same on the other side to completely coat the chicken. Then, shake the excess Parmesan off. Do this for the rest of the chicken.
Step 6: In a large skillet, heat the butter and oil over high heat. Once the butter has melted, add the chicken to the skillet and cook for about 3 minutes, undisturbed. After 3 minutes, lightly press the chicken with a spatula and flip the chicken over. Cook the other side of the chicken without moving until browned. To a plate, transfer the cooked chicken.