2 lb Boneless Skinless Chicken Breast
1 tbsp Water
1 tsp minced Garlic
1/2 tsp Salt
1/2 tsp Black Pepper
2 cups Shredded Parmesan Cheese
4 tbsp Butter
2 tbsp Olive Oil
-Cut each breast in half and pound to about 1/2″ thick.
-Beat egg and water in a shallow bowl until blended.
-Add garlic, salt and pepper and whisk to blend.
-Place parmesan in another shallow bowl.
-Dip each piece of chicken in egg mixture making sure to coat.
-Allow excess egg to drip off.
-Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on another side. Shake off excess. Repeat with remaining chicken.
-Place butter and oil in a large skillet over high heat.
-Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
-Lightly press with a spatula then turn over and again do not move until browned.
-Lightly press with a spatula and remove to a serving plate.