Ingredients:
3 Cups Freshly Grated Breadcrumbs
2-3 Cloves Garlic (We love Garlic, so I go for 4 Cloves)
1 Tbl Dried Basil, or about 1/2 cup freshly shredded Basil Leaves
1 Cup Freshly Grated Parmesan Cheese
A little Freshly Cracked Black Pepper (watch this with the kids, they may not be as fussed as you are, and grind it well)
4 Skinless, Boneless Chicken Breasts, trimmed and sliced to the size you want them
2 Eggs
1 Cup Plain Flour
Olive Oil
Directions
Combine the breadcrumbs, garlic, basil, parmesan, and pepper in a large mixing bowl.
Whisk your eggs in a bowl large enough to dip your chicken pieces in, and place your flour in another bowl of the same size.
Line all three bowls up in a row.
Heat the oil in a large frying pan.
Coat each chicken piece, first in the flour, then dip in the egg, then toss in the breadcrumb mixture, then place in the heated pan with oil.
Do this with each chicken piece until all pieces are done. Don’t over-crowd the pan. You can cook a couple of batches if you need to.
Cook on one side until you can see it starting to crisp-up around the edges, then flip it over and cook the other side.
I like to test the chicken to see if it’s cooked by slicing open the thickest piece. If the chicken is no longer pink and the juices run clear, it is done.
This really is our family’s most popular “Go-To” recipe, you can serve it so many different ways.
Happy Cooking!