Wednesday, June 27, 2012


This recipe is based on one boneless skinless chicken breast.  Just increase accordingly.

2 Tablespoons of flour
1 Teaspoon of DAVIS DUST ( or any seasoning you prefer)
1/3 cup of grated Parmesan Cheese
1 egg with 1 teaspoon of water

1 Boneless Skinless Chicken Breast

Mix the flour DUST and Parmesan Cheese in a flat bottomed dish
Whisk the egg and water to make an egg wash and put in another flat bottomed dish

Heat a sauté pan on medium and add Olive Oil and butter in equal amounts.

Dip the chicken in the egg wash.  Make sure that it is coated well.  Then put it in the flour mixture and turn to coat.  If you are careful 95% of the flour mixture will adhere to the chicken.  Place in the pan sauté for 7 – 10 minute depending on the size of the chicken breast.  Turn over and cook for another 7 minutes or until the chicken reaches 175 on an instant read thermometer.

Serve immediately.

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