Ingredients
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4 boneless chicken breasts
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3/4 cup all-purpose flour
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3 large eggs
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1/3 cup parmesan cheese (grated)
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1/2 tablespoon dried parsley
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1/2 tablespoon dried tarragon
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons olive oil
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1 tablespoon butter (real butter is best)
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1/4 cup lemon juice
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4 sprigs fresh parsley (for garnish)
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4 lemon slices (for garnish)
Instructions
- Pound out chicken breasts to about 1/4 inch thickness.
- Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
- Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
- Heat olive oil and butter over medium-high heat in a large skillet.
- Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
- After dipping in the egg, redredge in the flour, and shake off excess.
- Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
- Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
- Garnish with lemon slices and fresh parsley.
- Serve immediately.