This is another recipe that hasn't been bookmarked on Pinterest for very long (11 days to be exact). This one looked too good (and family friendly) to hold off on making. This was delicious! It was so good in fact, Brian referenced a similarity to Culvers (totally doesn't but I appreciated his enthusiasm). We all really enjoyed this one.
2-3 boneless, skinless chicken breasts (I used about 8 chicken tenderloins)
1/2 cup Italian style bread crumbs
1/2 cup Parmesan cheese, shredded
1/2 tsp garlic powder
1/2 tsp dried basil
Sea salt and fresh cracked pepper to taste
2 eggs, mixed thoroughly
2 tsp butter, divided
2 tsp olive oil, divided
Cooking spray
Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick, cut in half.
Heat 1 tsp olive oil and 1 tsp butter in a skillet over medium heat. Combine breadcrumbs, Parmesan cheese, garlic powder, dried basil, salt and pepper and mix thoroughly.
Beat the two eggs in a separate bowl. Dip the chicken in the egg mixture then the bread crumbs, making sure to coat evenly, then place in the hot skillet.
Cook the chicken 3-4 minutes on each side, until cooked through. Remove from heat and serve.
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