Sort ingredients
eliana_90
QR Code
Listen
Pdf
Combine the flour, egg, and breadcrumb mixtures in 3 separate shallow bowls.
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use a meat tenderizer to pound each to ¼-inch thick.
Pat the chicken dry and season each side with salt and pepper. Dredge completely in the flour mixture, working the flour into every nook and cranny of the chicken. Tap off excess.
Dip the chicken in the egg mixture until just coated, use your fingers to slide off excess.
Coat the chicken very generously in the breadcrumbs, turning to coat on each side a few times. Let the breaded chicken rest for 15-20 minutes on a wire cooling rack.
Heat oil and butter over medium-high heat. Once hot and glistening, add the first batch of chicken, don’t overcrowd the skillet. Brown on each side for 3-4 minutes, until golden.
Remove chicken with a slotted spatula. If possible, set cooling racks over a baking sheet and let the chicken cool on top for maximum crispiness.
Repeat with remaining chicken. Serve with a side of arugula, tomatoes, dressing of choice, and shaved parmesan. Squeeze with fresh lemon and top with freshly cracked pepper.