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- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup dry bread crumbs
- 2/3 cup grated Parmesan cheese
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- Calories
251 - Sugar
11g - Fat
12g - Saturates
45g - Salt
0.6g
Step 1
Preheat an oven to 450 degrees F (230 degrees C).
Step 2
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Step 3
Beat eggs in a shallow bowl and set aside.
Step 4
Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
Step 5
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Step 6
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
