INGREDIENTS:
2lbs Boneless Breast of Skinless Chicken.
An Eggs.
Water 1 tbsp.
1 Tsp of Garlic {Minced}.
½ teaspoon Of Salt.
½ tsp.Of Black Pepper.
2 cups of Parmesan Shredded Cheese.
Salted Butter, about 4 tablespoons.
3 tsp.Of Olive Oil.
DIRECTIONS:
- Halve each breast and pound it to around 1/2 “thick.
- In a small dish, beat the egg and water until stirred.
- Mix in minced garlic, salt, and black pepper, and whisk.
- In another large bowl, put the parmesan cheese.
- Take care to cover each piece of chicken in an egg mixture.
- Enable the excess egg to trickle free.
- Place in parmesan. Sprinkle on top with more parmesan. Press softly on the other side, then turn and repeat. Excess shakes off. Repeat with leftover chicken.
- Set the butter and oil over high heat in a broad skillet.
- Place the chicken and do not move until the sides are brown approximately 3 minutes.
- Push gently with a spatula, then turn over and do not move until browned again.
- Push with a spatula gently and remove it to the chafing dish.
ENJOY IT!!!! PERSONALLY, I USUALLY SERVE WITH A HOT SIDE-SAUSE, IT GIVES THE CHICKEN AN INCREDIBLE TASTE!!!