Easy Chicken Parmesan

This easy chicken recipe is one I made a few times, as written, and I was not happy with the end results. The crust became a soggy mess in the baking process and was all but flavorless, as a result. I decided to give frying a try in order to crisp-up the crust, and I added some garlic for more flavor. What a dramatic difference when some butter and olive oil are added to a hot skillet and the chicken is fried for about 6 minutes per side. Crispy and flavorful on the outside; moist and tender on the inside.

Here the chicken is served alongside Spinach Rice Bake and a cabbage salad I'm working on. The recipes will soon be posted. This chicken would be delicious served with pasta and a marinara or spaghetti sauce. Blessings...

Recipe: 

1/2 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tsps. Italian seasoning
1/4 tsp. garlic powder
1 egg, beaten to blend in a pie pan
5-6 boneless, skinless chicken breasts (about 6 oz. each)
1 tbsp. olive oil, add more if needed
1 tbsp. butter, add more if needed

1. Pound chicken breasts with a meat mallet between sheets of plastic wrap until of uniform thickness. This ensures even cooking.
2. Combine bread crumbs, cheese, and seasonings in another pie pan.
3. Heat a 12" skillet over medium heat; add butter to melt. When the butter is melted add the olive oil and stir to combine.
4. Dip chicken breasts in egg and then coat in crumbs. Add to hot skillet being careful not to crowd the pieces. Fry for 6 minutes or until a deep golden brown. Turn pieces and continue on second side for 5-6 minutes. If the chicken is browning too fast turn heat down to medium-low. I cook on a gas stove and I needed to turn the heat down because it cooks very hot.

Yield: 4-6 servings
Note: I use empty cereal bags for pounding meat. They are much sturdier and my meat mallet doesn't get clogged up with meat. Much easier clean-up and less expensive than plastic wrap.