Breaded Chicken Breasts with Parmesan Cheese

Great chicken recipe, flavorful and juicy. Great go-to weeknight chicken recipe. Will definitely do again, and soon...

Ingredients...

• 4 small skinless, boneless chicken breast halves (about 1 1/4 pounds total)
• Salt and freshly-ground black pepper
• 2 tablespoons all-purpose flour
• 1 large egg
• 2 tablespoons water
• 1 cup coarse fresh bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons corn, peanut, or vegetable oil
• 4 tablespoons unsalted butter
• 1 tablespoon finely chopped tarragon
• 2 tablespoons fresh lemon juice

Directions...

1. Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper. Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off the excess.
2. Combine the eggs with the water and salt and pepper to taste in another shallow dish and beat to blend. Combine the bread crumbs with the Parmesan cheese in a third dish and blend.
3. Dip the breast halves  in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread crumb mixture, also coating thoroughly. Put the pieces lightly with the side of a large knife to make the crumbs adhere.
4. Heat the oil in a large skillet, preferably nonstick, over medium-high heat. Add the breasts (can do in 2 batches) and cook until golden brown on one side, 3 to 4 minutes. Turn and cook for 2 to 3 minutes, or until golden brown on the second side.
5. Transfer the chicken to a warm platter; pour off the fat, if there is any, from the skillet. Add the butter and cook the butter until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken.

Serves 4.

Source: The Essential New York Times Cook Book
Recipe by: Pierre Franey