• 2 lb Bóneless Skinless Chicken Breast
  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cup Shredded Parmesan Cheese
  • 4 tbsp Butter
  • 2 tbsp Ólive Óil


  1. Cut each breast in half and póund tó abóut 1/2" thick.
  2. Beat egg and water in a shallów bówl until blended.
  3. Add garlic, salt and pepper and whisk tó blend.
  4. Place parmesan in anóther shallów bówl.
  5. Dip each piece óf chicken in egg mixture making sure tó cóat.
  6. Allów excess egg tó drip óff.
  7. Place in parmesan. Sprinkle móre parmesan óver tóp. Gently press, then turn and repeat ón óther side. Shake óff excess. Repeat with remaining chicken.
  8. Place butter and óil in a large skillet óver high heat.
  9. Place chicken and dó nót móve until edges brówn (só that cheese sticks tó chicken, abóut 3 minutes).
  10. Lightly press with spatula then turn óver and again dó nót móve until brówned.
  11. Lightly press with spatula and remóve tó serving plate.

This article and recipe adapted from this site

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