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Chicken Parmesan
Chef Jean-Pierre
4.20
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Recipe Ingredients
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4
six-ounce Chicken Scaloppini
2
cups
All-Purpose Flour
seasoned
2
Eggs
lightly beaten
2
cups
Panko
Japanese Bread Crumbs seasoned with herb de Provence
3
tablespoons
Regianno Parmesan
grated
1
tablespoon
Extra Virgin Basil or Extra Virgin Olive Oil
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Recipe Instructions
Preheat Oven to 375°
Place the chicken breast between 2 sheets of plastic wrap. Flatten to ¼ inch thick. Or slice them like Chef does on YouTube.
Dredge them lightly in the seasoned flour and dip them in the egg mixture, then in the seasoned bread crumbs with the Reggiano.
Heat the oil in a non stick skillet.
Cook for 2 to 3 minutes on each side until golden brown.
Notes
for the Digital Thermometer,
click here
for the Silicone Baking Mat,
click here
for the Herbs de Provence,
click here
for the Basil Olive Oil,
click here
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