Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 | Chicken Breasts, boneless and skinless |
| 2 | Eggs |
| 2 tablespoons | Water |
| 1 1/2 cups | Fresh Bread Crumbs |
| 1/2 cup | Freshly grated Parmesan Cheese |
| 3/4 teaspoon | Dried Thyme |
| 1/2 teaspoon+ | Salt |
| 1 dash+ | Black Pepper |
| 3 tablespoons | Olive Oil or Butter |
Instructions
- Prepare the chicken breasts by cutting them in half horizontally to create thinner cutlets. Season the cutlets lightly on both sides with salt and pepper.
- In a shallow dish, combine the fresh bread crumbs, grated Parmesan cheese, thyme, 1/2 teaspoon of salt, and a dash of pepper.
- In a second shallow dish, beat the eggs with the 2 tablespoons of water.
- Dip each chicken cutlet first into the egg mixture, allowing the excess to drip off. Then, press the cutlet firmly into the bread crumb mixture to coat both sides.
- In a large skillet, heat the olive oil or butter over medium-high heat.
- Sauté the chicken for about 3 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and drain on paper towels.
- Serve warm.
Note
The original recipe’s instruction to “cut in 1/2 pieces” has been interpreted as cutting the breasts in half to create thinner cutlets. The final instruction, “Serve from temperature,” has been interpreted as “Serve warm.”
