6 boneless, skinless chicken breasts pounded to 1/4 inch thickness
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup Parmesan cheese
extra-virgin olive oil
Combine flour, salt, and pepper on dinner plate. In a shallow bowl, beat the eggs with 1 tablespoon water. On another plate, combine the bread crumbs and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixtures, then dredge both sides in bread-crumb mixture, pressing lightly.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook on medium-low heat for 2 to 3 minutes on each side (do not crowd pan) until cooked through. If you need to cook in batches, add more butter and oil as needed.
Serve with a salad or top with heated pasta sauce and serve with pasta.