This is one of the first recipes I tried out from Ina Garten’s Barefoot Contessa Family Style cookbook (which I bought for 25% off!!). I love most of the recipes and the pictures of beautiful, but my real issue with it is that all of the recipes that require eggs, call for extra-large eggs. I’m used to most, if not all, of the recipes I use requiring only large eggs. I tried googling a conversion, but to be honest I don’t know how accurate it is.
Luckily the amount of egg you use in this recipe doesn’t have to be precise, because you are only using the egg as a mixture to coat the chicken in. I really liked this recipe, and the chicken tasted delicious. I think I ended up using 3 large eggs in place of 2 extra-large, but to be honest I don’t think it really matters here. 🙂
6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
good olive oil
Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tbsp. of water. On a thrid plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tbsp. of butter and 1 tbsp. of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Serve with extra grated Parmesan and a light salad, as desired.
Source: the Barefoot Contessa Family Style cookbook by Ina Garten