Parmesan Herb Breaded Chicken
Chicken Breasts (as many as you want to make)
Flour (1/2 - 1 cup, depending on how much chicken you are making)
Eggs (1-2 again, depending on how much chicken you are making)
A few slices of bread (for bread crumbs. You can use the store bought kind if you don't want to make them)
Freshly grated parmesan cheese
Fresh flat leaf Italian parsley, chopped
Salt and pepper
Flatten your chicken breasts with a meat mallet or the bottom of a frying pan. A trick I learned once was to put the chicken in a ziplock bag with a tiny bit of water, that way when you hit it, it slides easily in the bag and doesn't get chicken juice all over.
Grab three separate bowls (I use pie plates). In the first one, put flour and some salt and pepper. In the second bowl, beat the eggs and in the third we will put the breadcrumbs. In a food processor, put the bread and pulse until it becomes crumbs (or you could use the store bought kind if you don't want to make your own). It works fine with moist bread or dried if you have some old stale bread. Add the breadcrumbs to the third bowl. Add the parsley, some freshly grated parmesan and some salt and pepper.
Lightly coat a frying pan with olive oil.
First coat the chicken with flour, shake of excess. Then cover with eggs and then cover completely with bread crumbs.
Cook in frying pan until golden and the chicken is cooked all the way through.