Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 large egg
- 1 teaspoon water
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups freshly shredded Parmesan cheese
- 4 tablespoons butter
- Optional: Fresh parsley for garnish
- Optional: Lemon wedges for serving
Instructions
- Prepare the Chicken: Cut each chicken breast horizontally into two even pieces. Place them between plastic wrap and gently pound to an even thickness of about 1/4 inch.
- Create the Coating Mixture: In a shallow dish, whisk together the egg, water, minced garlic, salt, and black pepper until well combined.
- Set Up Your Station: Place the shredded Parmesan cheese in a separate shallow dish, creating an assembly line with the seasoned egg mixture first, then the cheese.
- Coat the Chicken: Dip each piece of chicken first in the egg mixture, ensuring even coating, then press into the Parmesan cheese, making sure both sides are well covered.
- Prepare for Cooking: Heat a large skillet over medium heat and add 2 tablespoons of butter. Allow it to melt and begin to bubble slightly.
- Cook to Perfection: Place the coated chicken pieces in the skillet, being careful not to overcrowd. Cook for approximately 3-4 minutes on each side, or until the edges become golden brown and the chicken is cooked through.
- Finish Cooking: Add the remaining butter as needed while cooking the remaining pieces. The internal temperature should reach 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
