- 6 boneless skinless chicken thighs
- 1 cup flour
- Kosher salt and freshly ground black pepper
- 3 eggs
- 1 cup seasoned dry bread crumbs
- 1 cup finely grated Parmesan cheese
- Olive oil
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a plate.
- Beat the eggs with 1 tablespoon of water in a bowl, dump into a plate.
- Combine the bread crumbs and the Parmesan cheese on a plate.
- Pound the chicken thighs until they are 1/4 inch thick with mallet. Should be flat not lumpy.
- Coat the chicken on both sides with the flour mixture
- Dip both sides into the egg mixture
- Dredge both sides in the breadcrumb mixture
Can be cooked now, or left in the fridge for a day. I usually cook 1/2 immediately, and the other 1/2 the following night.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium heat
- Cook ~2 chicken thighs at a time for 4 minutes on each side. Don’t move them, just let them sit and get crispy. Flip with tongs.
- If needed, can be kept warm in a 200 degree oven. Put on a wire rack on top of a baking sheet.
Serve w/ salad with lemon vinegrette dressing
Original recipe Source: https://barefootcontessa.com/recipes/parmesan-chicken