Barefoot Contessa'S Parmesan Chicken Sticks

• 1 1/2 lbs boneless skinless chicken breasts (3 to 4)
• 1 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 extra-large eggs
• 1 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• unsalted butter
• olive oil
• bamboo skewers (6 to 10 inches long) or ice-cream stick

1. Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
2. Combine the flour, salt, and pepper on a dinner plate.
3. Beat the eggs with 1 tablespoon of water on a second plate.
4. Combine the breadcrumbs and Parmesan on a third plate.
5. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
7. Don't crowd the pan.
8. Add more butter and oil and cook the rest of the chicken breasts.
9. Serve each strip on a skewer or stick.
10. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

chicken breasts, flour, kosher salt, fresh ground black pepper, eggs, bread crumbs, parmesan cheese, unsalted butter, olive oil, bamboo skewers

Taken from www.food.com/recipe/barefoot-contessas-parmesan-chicken-sticks-208432 (may not work)