4 boneless, skinless breasts
4 slices potato bread, quartered*
2 eggs, beaten
2/3 cup Parmesan cheese, grated
1/4 cup fresh basil
2 tablespoons olive oil
1 tablespoon butter
salt and pepper
In the food processor pulse bread, Parmesan, and basil into coarse crumbs. Pour on to a plate. Dip chicken pieces in the beaten eggs then in the crumb mixture. The chicken should be completely covered on all sides. You may need to pat some crumbs on by hand. In a large saucepan, heat the butter and oil. Saute the chicken until brown on both sides, about 7-9 minutes per side, and when the breast is pierced with a fork the juices run clear.
*white bread would work just as well.
This was really quick and easy. I loved the basil and Parmesan combination and it crisped up nicely. We had to saute the chicken in a few batches and in between we stuck them (on a lipped pan) in a 200 oven to keep them warm and crisp. It also had the added bonus of allowing me the guilty pleasure of eating the tiny chicken fat soaked bits of crust that had dropped off. Mmm.