Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. In a shallow bowl, beat the egg with 3 tablespoons water. Heat the pan, then add your oil.
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Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy.
Slice the chicken breasts in half horizontally to make 4 thin cutlets.
Preheat the oven to 350°f.You could use any oil you have, but i like the flavor olive oil gives. Working in batches, add the.Using a rolling pin, flatten the chicken to under half an inch by firmly hitting.
Add the bread cubes to a food processor with the.Saute' the chicken start with the largest skillet you have in your kitchen. Pound 4 boneless chicken breasts one at a time:Cut each piece of chicken in half lengthwise to form 4 thin slices.
Combine bread crumbs, 1/2 cup of parmesan cheese, and fresh herbs on a plate and set aside.
I use a cast iron skillet with high sides.Heat olive oil in a large aluminum or cast iron skillet. Dredge each chicken breast in the flour mixture, ensuring an even coat.In a shallow dish, combine the flour, salt, and black pepper.
Mix together the bread crumbs and parmesan cheese in another shallow bowl.Arrange a rack 6 inches below the broiling element and heat the oven to broil. Once the oil is heated, carefully lay the chicken breasts into the skillet.First, i bread and then lightly fry the chicken on the stovetop in a little olive oil.
