· 1/2 cup all purpose flour· 2 eggs· 2/3 cup seasoned Italian bread crumbs (I use Progresso)· 1/3 cup freshly grated Parmigiano-Reggiano cheese· 1/4 teaspoon salt· 1/4 teaspoon freshly ground black pepper· 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary· 3-4 boneless skinless chicken breasts (about 1-1/2 pounds), pounded 1/4"-thick*· Salt and freshly ground black pepper· 1/4 cup olive oil· Lemon wedges, for serving
Step 1Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.Step 2Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.Step 3Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.Step 4*If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.