Barefoot Blogger-Parm Chicken

Another Barefood Blogging event for your enjoyment! I actually made this a few weeks ago and saved it for the deadline today. It was very good, although I wish I had made the chicken a little thinner or used chicken cutlets-which I have had little luck finding locally. This is a great week night meal that is fast and fuss-less. I liked the double dipping of the chicken in the egg to create that nice crust on the outside. It was great with salad! Thank you to Megan for a great recipe!
4 to 6 boneless, skinless chicken breasts

Parmesan Chicken
Ina Garten
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.