Parmesan Chicken Strips
from the Barefoot Contessa.
1 1/2 lbs 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 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
unsalted butter
olive oil
Cut chicken into strips.
Combine salt, pepper and flour on a plate.
Beat eggs with 1 tablespoon water in a pie plate.
Combine the bread crumbs and parmesan cheese on a third plate.
Dredge chicken on both sides in the flour mixture, then dip in the egg mixture and then roll the chicken in the bread crumb mixture.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan on medium low heat.
Cook until cooked through.
Add more butter and oil as needed to the pan.