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Serves
2-4 (depending on the size of chicken)
Author Notes
My mother has been making this recipe ever since I could remember and she taught me how to cook it - which I am ever so grateful for because it is my favorite way to make Chicken. I probably make it once a week if not more! This dish goes great with roasted/steamed vegetables and a simple grain or potato. —Kristina's Cooking
Ingredients
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2
Chicken Breasts, pounded to the same thickness & cut into 4 large pieces
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2
Eggs
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1 tablespoon
Whole Milk
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1/3 - 1/2 cups
Dry Breadcrumbs (Make sure its gluten free if you are)
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2 teaspoons
Poultry Seasoning
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1 teaspoon
21 Seasoning Salute
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1/2 teaspoon
Red Pepper Flakes
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1/3 cup
Parmesan Cheese
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1 tablespoon
Olive Oil
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Salt & Pepper
Directions
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Heat a skillet on medium/high heat and add oil to the skillet.
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Whisk Eggs and Milk together and place on a dish.
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Mix Breadcrumbs, Seasonings and Parmesan Cheese together and place on another dish.
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Take 1 Chicken Breast at a time and coat with wet mixture then dry mixture, dipping in every coating twice.
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Place all chicken pieces in the skillet and cover with a lid for 2 - 4 minutes.
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The chicken should start to become brown (if they are burning, turn down the heat) on the one side. Flip sides and let cook (can add more oil if needed) uncovered, for another 2 - 4 minutes until the chicken is golden brown and tender (making sure they are cooked all the way through). Enjoy!
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