| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Moon Winery - Sonoma County |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with a Merlot, Syrah/Shiraz or Rhone-style blend wine. |
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Ingredients:
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4 boneless chicken breasts 1-1/2 cup flour 2 tsp. salt 2 tsp. pepper 2 eggs 1/2 cup milk 3/4 cup grated Parmesan cheese 1/2 cup fresh bread crumbs 2 tbs. each: dried thyme, dried marjoram, dried rosemary, cracked black pepper 3 tbs. butter 3 tbs. oil |
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Instructions:
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1. Using three separate bowls, mix flour, salt and pepper together and set aside. In the second bowl, whip eggs and milk and set aside. Mix cheese, bread crumbs, salt, pepper and all the herbs together in the third bowl. 2. Place the chicken breasts between two sheets of plastic wrap and lightly pound until they are uniform in thickness, about 1/2 to 3/4 inch thick. 3. Cover the breasts with the flour mixture and shake off excess. Dip floured breasts into the egg mixture and then press each breast into the cheese mixture, coating thoroughly. Cover and refrigerate at least one hour. 4. Heat butter and oil over medium heat in a saute pan big enough to hold all four breasts. When butter and oil are hot, carefully add the chicken breasts and saute 3 to 4 minutes on a side. |
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Related recipes:
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None |
2002-01-01