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  • Pan-roasted Chicken

    2 votes
    Pan-roasted Chicken
    Prep time:
    Cook time:
    Servings: 6
    by Nancy Miyasaki
    193 recipes
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    This is adapted from a great Milanese recipe by one of my favorite chefs. It's comfort food that my kids love, but it's interesting enough to serve with guests. Great for lunch or dinner. Serve with the side salad linked below.

    Ingredients

    • 6 boneless, skinless chicken breasts or thighs
    • 1 cup all-purpose flour
    • 1 tsp kosher or sea salt
    • 1/2 tsp fresh ground black pepper
    • 2 extra-large eggs
    • 1 1/4 cup seasoned bread crumbs
    • 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
    • 1-2 Tbsp butter
    • 1-2 Tbsp extra virgin olive oil

    Directions

    1. Pound chicken to 1/4 inch thick.
    2. Combine flour, salt, pepper on a plate. On another plate, beat the eggs and 1 Tbsp water. On a third plate, combine bread crumbs and 1/3 cup Parmesan.
    3. Heat 1 Tbsp butter and 1 Tbsp olive oil in a large saute pan.
    4. While pan is heating, coat the chicken on both sides with flour mixture, dip both sides in egg, and dredge both sides in bread crumb mixture. Place coated the coated chicken in the pan and repeat for 3 breasts. Cook on medium-low heat for 2-3 minutes on each side until cooked through.
    5. Add more butter and oil as needed and repeat the process for the other 3 chicken breasts. Serve with extra grated Parmesan cheese and a mound of salad with Lemon Vinaigrette on top.

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