Barefoot Contessa'S Parmesan Chicken

• 6 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 extra-large eggs
• 1 1/4 cups seasoned dry bread crumbs
• 1/2 cup freshly grated parmesan cheese, plus
• freshly grated parmesan cheese, extra for serving
• unsalted butter
• olive oil

1. Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
2. Combine the flour, salt, and pepper on a dinner plate.
3. In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
4. On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
5. 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.
6. Heat 1 tablespoon of butter and 1 tablespoon 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.
7. Add more butter and oil and cook the rest of the chicken breasts.
8. Serve with extra grated Parmesan cheese, if desired.

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

Taken from www.food.com/recipe/barefoot-contessas-parmesan-chicken-202411 (may not work)