This is one of my go-to recipes. It always turns out and I usually have the ingredients in my fridge. I got it (I think) from Barefoot Contessa on the Food Network. It is nicely paired with a side of baby greens with citronette dressing or a caprese salad.
4 chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 large eggs
3/4 cup Italian seasoned bread crumbs
3/4 cup grated Parmesan cheese (or a Parmesan-Romano blend)
1 tablespoon butter
1 tablespoon olive oil
Preheat oven to 275. Place pie dish in oven on middle rack
Rinse chicken breasts under cold running water and cut off any visible fat. Dry them with a paper towel and place one breast between two sheets of wax paper onto top of a large cutting board. Pound meat on one side, then flip over and pound until it is about 1/4 inch thin (more or less). Repeat with additional breasts.
Combine flour with pepper and salt in large ziploc bag or on large plate.
In a medium-large bowl, break eggs and beat them. The bowl should be big enough to fit the breasts.
Mix bread crumbs and cheese on large dinner plate.
Using large saute pan, melt 1/2 tablespoon butter and 1/2 tablespoon oil over medium heat, if begins to sizzle/brown, turn heat down to medium low.
Coat chicken breasts evenly with flour. Dredge in egg mixture. Then place on bread crumb cheese mixture and flip, making sure the whole breast has been covered.
Place in saute pan and turn heat down to medium low. Two chicken breasts should be cooked at a time for about 3 minutes on each side. After sauteing, place in pie dish in oven. Repeat with remaining breasts, using the rest of the oil and butter. Leave breasts in oven for about 10 minutes, until table is set and you are ready to eat. They will come out incredibly moist with a crispy cheese breading.