Recipe note: MODERATE
adapted from The Barefoot Contessa Family Style, serves 6
6 boneless skinless chicken thighs
s and p
1 cup flour
2 large eggs + a generous splash of milk
1 1/4 cups plain bread crumbs
1/2 cup grated parmesan cheese
butter + olive oil
Preheat oven to 350 F. Tenderize (pound) the chicken thighs so that they are a 1/4 inch thick; season with salt and pepper. Pour the flour into one shallow dish, the egg and milk into another, and the bread crumbs and parmesan (mixed) into the last. Dredge the chicken (both sides for all of the steps) through the three-step breading process. 1. lightly dust in flour, 2. through the egg, and 3. coat in the bread crumb/parmesan mixture.
Heat a large pan over medium/high heat. Coat the pan with a pat of butter and a couple swirls of olive oil. Add the chicken and cook until golden, then flip (approx 2 minutes on each side). Place chicken on a baking sheet and cook in the oven for 10 minutes or until cooked through.
This chicken is great on salads (I go for a lemon vinaigrette!), on sandwiches, or cut up with ketchup for the kids!