45 minutes
Perfectly cooked, golden brown chicken escalopes with a crispy Parmesan breadcrumb coating, served with lemon wedges for a zesty finish.
Boneless, Skinless Chicken Breasts, trimmed, tenderloins removed
0 oz
to taste
to taste
Hearty White Sandwich Bread, crusts removed, torn into 1.5-inch pieces
0 oz
Parmesan Cheese, finely grated
0 oz
cups
Large Eggs, beaten
each
cups
each
1. Prepare Chicken Breasts
Take the chicken breasts and place them on a cutting board. Using a meat mallet or a rolling pin, pound each breast until it is about ½-inch thick.
2. Prepare Breading Stations
In one shallow dish, place the all-purpose flour. In another dish, beat the eggs. In a third station, process the bread pieces and Parmesan cheese in a food processor until you have fine breadcrumbs.
3. Season Chicken
Season the pounded chicken breasts with salt and pepper on both sides.
4. Bread Chicken
Coat each piece of chicken in the flour, dip in the beaten eggs, and press into the Parmesan breadcrumbs until evenly coated.
5. Cook Chicken
Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Cook each piece of chicken for 3-4 minutes per side, or until golden brown and cooked through. Add more oil as necessary.
6. Drain and Serve
Transfer the cooked chicken to a wire rack placed over a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges on the side.
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