Ingredients for Barefoot Contessa's Parmesan Chicken
- 2 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 1/2 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tablespoon unsalted butter, plus more as needed
- 1 tablespoon good olive oil, plus more as needed
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How to Make Barefoot Contessa's Parmesan Chicken
- Pound chicken breasts to 1/4-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a separate shallow dish, whisk 2 large eggs.
- In a third shallow dish, combine 1 1/2 cups breadcrumbs and 1/2 cup grated Parmesan cheese.
- Dredge each chicken breast in the flour mixture, shaking off any excess. Dip in the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Cook 2-3 chicken breasts at a time for 2-3 minutes per side, or until cooked through and golden brown. Add more butter and oil as needed.
- Serve immediately, topped with extra grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
2g
Fat
14g
Carbs
6g
